Vegan Curry Veggie Cauliflower Rice

I have always absolutely loved rice with curry dishes but since my stomach does not work well with rice I had to let it go, well so I thought. I went many months craving curry dishes and it wasn't until recently where it dawned on me that I could replace the rice with cauliflower rice. I gave it a go and it turned out incredibly delicious. Even better than regular rice if I may say so - or maybe it's because the cauliflower doesn't make my stomach hurt like the rice did. But let's get into how to make this amazing and super easy dish.

For 2 servings you need: 

1 cauliflower
2 red onions
200g // 7oz // 2 cup mushrooms 
2 big tomatoes
2 garlic gloves
175g // 6oz // 1 cup thawed peas
1 tbsp. coconut oil
1 ½ tsp. medium strong curry
1-2 tsp. salt
Optional: 2 avocados

Remove the leaves from the cauliflower and cut off the stem. Cut into smaller pieces and place the cauliflower in a food processor. Blend until the cauliflower turns into ‘rice’.

Rinse and cut the mushrooms into smaller pieces. Peel and cut the onion into smaller pieces. 

Place the coconut oil into a sauté pan and allow to melt. Add the mushrooms into the pan and turn the heat down to medium.

Stir until the liquid has evaporated and the onion is tender, it takes about 10 minutes.

Then add the garlic with a garlic presser and stir.

Now add the cauliflower rice, curry and salt and stir. Let it cook for another 5 minutes.

Add the tomatoes, diced and the peas and stir.

Let this simmer for about 10 minutes under a lid at low heat. Season with salt. 

Cut the avocados into smaller pieces.

Remove the pan from the heat, place in the avocado and stir. 

Serve on plate. Add basil for decoration if desired.


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