Low carb recipe for Vegetable Coconut Curry with cauli rice
8 courgettes – cut off ends, slice finely
200g mushrooms – slice finely
2 cloves garlic – crush, peel and chop finely
1 head cauliflower – grate coarsely
1 tin coconut milk
1 tsp mild curry powder
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp chilli powder
vegetable oil, salt and pepper (from your pantry)
Fill a saucepan (about a 1/3 full) with water and place on the stove to bring to the boil. Place the grated cauliflower in a sieve on top of the saucepan – without touching the water. Let the cauliflower steam for about 10 minutes until cooked. Remove and keep warm
Place a large frying pan with a few glugs of vegetable oil on medium heat. Sauté the garlic for about 30 seconds and then add the mushrooms, courgettes, a few twists of freshly ground salt and pepper and sauté for a further 5 minutes until the mushrooms and courgettes are nicely browned. Stir often so that the courgettes don’t burn. Now add the coconut milk, curry powder, ground ginger, cumin, ground coriander and chilli powder and simmer over low heat for 2 minutes.
Remove and allow to stand for about a minute.
To serve, divide the cauliflower rice between the plates and top with the coconut curry.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.