Vegetable Curry with Cauliflower Rice

4 Persons
45 minutes


2cm ginger, peeled and chopped
1 fresh red chilli
2 garlic cloves
2-4 kaffir lime leaves
1 stick of lemongrass
1 teaspoon of ground coriander
1 teaspoon of cardamon
1 teaspoon of turmeric
coconut oil
2 curry leaves
1 bunch of spring onions
1 bunch of coriander
cup of cashews
1 cup of chopped green beans
1 can of coconut cream
1 can of bamboo shoots
half a pumpkin diced
half a broccoli cut
1 lime squeezed
1 whole cauliflower, roughly chopped

cooking procedure

  1. Place peeled ginger, crushed garlic, chilli, lime leaves, coriander, the inside of the lemon grass, turmeric, ground coriander, cardamon and spring onions into a food processor. Blitz.
  2. Add coconut oil and tamari.
  3. Place the mix into a large sauce pan and add coconut cream, pumpkin, beans, broccoli, curry leaves, bamboo shoots and bring to boil then simmer on low heat for 15 minutes.
  4. Place the cauliflower into a food processor and blitz.
  5. Lightly sauté it in a wok or fry pan for 4-5 minutes, until lightly brown.
  6. Add in fresh lime juice and extra tamari to the curry to flavour.

Serve curry on cauliflower rice, with cashew nuts and fresh coriander on top.

Recipes by Gemma Davis from Compassionate Kitchen