<h1>Thai red curry with cauliflower</h1>
Thai red curry cauliflower is a low-carb alternative to traditional curry rice. Enjoy tofu to accompany your meal.
Table of Contents Presentation
<h1>How is it made? </h1>
This dish is easy to make and takes about 20 minutes. If you prepare the broccoli in advance, it will be faster! And if you chop carrots and red peppers in advance, it will be faster.
<h1>Start with stir-frying</h1>
To get started, heat some coconut oil in a frying pan, or remove the oil by cooking vegetables with water or broth, which is no problem. Add ginger, onion, jalapeña and carrots and sauté until the vegetables are soft and smell fragrant. Next, add the red curry paste.
We use Thai kitchen red curry paste as it does not contain fish sauce. If you want to keep your vegan recipe, check the label of the curry sauce you use. Thai Kitchen's red and green curry sauces are good, and you can use green curry pastes in this recipe to make different flavors.
<h1>Add the broccoli</h1>
Next, you can add broccoli. To make crushed cauliflower, first chop a cauliflower head and then chop the chunks several times in the food processor until a rice consistency is formed. Food processors are the best way to make it, but a blender can solve the problem, and in a pinch, you can grind it up.
You can find full details and instructions on how to make broccoli here.
Then add the pepper, coconut milk, and soy sauce, cook all the food until the carrots are soft, then add the peas.
<h1>Thai curry with cauliflower</h1>
This simple curry cauliflower is vegan, gluten-free, low-carb and low-fat. Plus, every 170 calories contains 8 grams of protein, 10 grams of fiber, and contains a ton of vitamins A and C. In terms of taste, it's flavored with red curry, ginger, and coconut, so you can really be there!
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Yield: 4
Category: Main course
Method: Stove top
Cuisine: Asian
Diet: Vegetarian
This red curry cauliflower is rich in flavor and nutrients, but contains only 170 calories and 27 grams of carbohydrates, so you can feast a lot! It's low in fat, contains 8 grams of protein and 10 grams of fiber per serving, and is gluten-free and vegan. You can try adding your favorite ingredients to further enhance your protein! Tofu, edamame, chickpeas or lentils are all good choices.
<h1>raw material</h1>
1/2 tsp. coconut oil
1/2 white onion (167 g), diced
1 tablespoon fresh ginger, peeled and chopped
1 jalape (25 g), chopped
5 baby carrots (150 g), peeled and diced
2 tablespoons (28g) Thai kitchen red curry paste
1 red bell pepper (150 g), diced
1 bowl of cauliflower, rice (1100 g, about 10 cups of rice)
1 cup (170 g) peas
1 cup Thai Kitchen Lite coconut milk (shake vigorously before opening)
2 tbsp soy sauce or tomatoes
Season with salt and pepper
<h1>Production process</h1>
Pour the coconut oil into a pan and heat over medium heat. Add the ginger, onion, jalapeno pepper and carrots.
Stir often for about 5 minutes until everything starts to soften.
Add the red curry paste.
Add the red peppers and cauliflower and stir to combine.
Add coconut milk and soy sauce and stir well.
Cook for about 10 minutes, stirring frequently until everything is soft and the carrots are soft.
Stir in the green peas and cook for another minute or two.
Serve immediately with chopped shallots and fresh parsley.
Makes 4 large portions.
<h1>note</h1>
To increase the protein content in this dish, try adding protein sources such as crispy roasted tofu, edamame, lentils, or chickpeas.
To increase the fat content in this dish and add some delicious breadcrumbs, try eating it with chopped peanuts or cashews.
If you wish, you can use regular coconut milk, which will only increase the fat content in the recipe, but that will make the cream and delicious more delicious!
<h1>nourishment</h1>
Serving Size: 1/4 of recipes
Calories: 171
Fat 5
Carbohydrate 28
Fiber: 10
Protein 8
For vegans, remove garlic, onions, parsley, and related powder products, and if necessary, use fresh celery, oregano, basil, and mint leaves instead.