Vegetable Cashew Curry + Cauliflower Rice

Updated at: Thu, 21 Nov 2024 09:03:02 GMT

Step 1

Put 2 tablespoons of coconut oil in a large saucepan over medium heat.

Step 2

Add the cashews and shallots.

Step 3

Cook for 5 minutes, stirring often until the cashews begin to brown.

Step 4

Add the mustard seeds (and curry leaves if you have them) and cook until the seeds begin to pop.

Step 5

Add the garlic, ginger, turmeric, curry powder, chili powder, chilies, red bell pepper, and eggplant.

Step 6

Cook for five minutes, stirring frequently.

Step 7

Add the coconut milk.

Step 8

Cover partially, and let simmer for 20 minutes over low heat.

Step 9

Rice the cauliflower by putting the florets into a food processor with the blade.

Step 10

Do this in batches because otherwise some florets get riced and some are left chunky. Small batches is key.

Step 11

In a separate pan with the remaining coconut oil over medium-high heat, cook the cauli rice for about 3 -5 minutes until warm and just starting to lightly brown. This isn’t a necessary step, I just wanted my “rice” to be warm and cooked a bit.

Step 12

Place the cauli rice on a dish or bowl and serve your curry on top.

Step 13

Watch out for the red chilies!! Pick them out before serving.

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