Green curry with cauliflower rice | Nourish plant-based living (2024)

Ingredients

SERVES: 4

• 2cm piece of ginger, peeled and chopped
• 2 garlic cloves, crushed
• 1 red chilli, seeded and finely chopped
• 4 kaffir lime leaves
• 1 stem lemongrass, white part only, chopped
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1 tsp ground turmeric
• 2 spring onions, sliced
• 1 tsp coconut oil
• Dash tamari, plus extra to serve
• 400ml can coconut cream
• ½ small pumpkin, peeled, seeded and diced
• 1 cup green beans, chopped
• ½ head of broccoli, roughly chopped
• 2 curry leaves
• 225g can bamboo shoots, drained
• 1 cauliflower, roughly chopped
• Juice of 1 lime
• 1 cup cashew nuts, roasted and chopped
• 1 bunch coriander, leaves and stems roughly chopped
• Lime wedges to serve (optional)

Method

1. Place theginger,garlic, chilli, limeleaves,lemongrass, ground spices, spring onion, coconut oil and tamari in a foodprocessorand blend for afewminutes until smooth.
2. Transferthe mixture to a large saucepan, add the coconut cream, pumpkin, beans, broccoli, curryleavesand bamboo shoots. Bring to the boil, thenreducethe heat to low and simmer for 10 minutes or until the pumpkin istender.
3. Meanwhile, place the cauliflower in a food processor and pulse until it’s a rice-like consistency.
4. Heat awokorlargefrying panovermedium heat, add thecauliflower riceandcookfor4–5minutesor until lightlybrowned.
5. Just before serving, stir the lime juice and a littleextratamari into thecurry.
6. Serve the curry on top of the cauliflower rice, garnish with chopped cashews and coriander, with some lime wedges on the side if you like.

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