Cauliflower Rice Curry with Sweet Potato
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
4 servings
- 2 cups riced cauliflower (fresh or frozen)
- 1 tablespoon coconut oil
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon sea salt
- 3 tablespoons coconut oil
- 1/2 onion (chopped)
- 3 garlic cloves (minced)
- 1 tablespoon ginger root (minced)
- 2 sweet potatoes (peeled and chopped)
- 1/2 cup carrots (finely chopped)
- 2 tablespoons curry powder
- 2 tablespoons coconut sugar
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili flakes
- 1 13.5-ounce full-fat coconut milk + 2 cans water
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon fresh cilantro (chopped, plus extra for garnish)
- 1/2 teaspoon lemon juice
- salt (to taste)
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Preparation
Step 1
Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper.
Step 2
In a large bowl combine cauliflower rice, oil, turmeric, and salt. Toss to coat.
Step 3
Place seasoned riced cauliflower on your prepared baking sheet.
Step 4
Roast for 10-15 minutes, or until cauliflower rice is beginning to turn golden. Set aside.
Step 5
In a large pot over medium heat combine oil, onion, garlic and ginger. Saute for 5 minutes.
Step 6
Stir in sweet potatoes and carrots. Saute 1 minute longer.
Step 7
Stir in all spices (curry powder through red chili flakes). Saute 1 minute longer.
Step 8
Pour in one can of coconut milk + 2 cans water.
Step 9
Stir in shredded coconut and the roasted cauliflower rice.
Step 10
Bring to a boil, cover, reduce heat to a simmer. Simmer for 20 minutes.
Step 11
Stir in cilantro and lemon juice. Simmer for 5 more minutes.
Step 12
Turn off heat, salt to taste, cover and let sit for at least 10 minutes before serving.
Step 13
Optionally garnish with fresh cilantro.
Step 14
Enjoy!
Step 15
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