INGREDIENTS
100g Mange Tout
100g Baby Corn
100g Mushrooms, chopped
1 tin Coconut Milk
1 TBSP Thai Green Curry Paste
For the Rice:
1 Cauliflower
3 TBSP Coconut Oil
METHOD
In a saucepan, heat your coconut milk and green curry paste. Stir well, until it has blended into a sauce. Adjust heat to low.
Add your chopped vegetables (NOT your cauliflower) – I used mushrooms, mange tout and baby corn.
Cook on a medium heat for 10-15 minutes.
Meanwhile, break off all the florets of your cauliflower, and in a high speed blender or food processor, blend them up. You should have what looks like ‘rice’, in your blender. This may need a few goes, depending on how good your machine is. For fancy blenders like Blendtecs or Vitamix, I have found the best setting to use for this is ‘Ice Crush’ setting.
Once you have your raw cauliflower ‘rice’, start melting your coconut oil in a frying pan. When it is totally melted, add your rice to the pan and stir it in to the coconut oil for 5-10 minutes.
Serve your Thai Green Curry on a bed of Coconut ‘Rice’ and voila!
NOTES
This is a go-to quick and easy dinner for when you don’t have a fridge full of ingredients and need something delicious and easy.This recipe is suitable for vegans. Please note – the vegetables can be swapped out for others, depending on what you have! My quantities serve 2 but you can easily adjust it up and down to make more. Don’t forget to share your creations with me on Facebook and Instagram <3
