Sweet Potato and Cauliflower Rice Coconut Curry
Prep Time: 15 mins Cook Time: 40 minutes Total Time:50 minutes Servings: 4
An easy, rich, healthy, and delicious curry filled with cauliflower rice, sweet potatoes, carrots, garlic, onions, coconut, ginger root, cilantro and a delectable blend of spices! Serve alongside some rice or quinoa for the perfect gluten-free vegan dinner!
riced cauliflower coconut oil turmeric salt coconut oil onion garlic cloves ginger root sweet potatoes arrots curry powder coconut sugar turmeric ground ginger chili powder coriander cumin seeds red chili flakes coconut milk shredded coconut cilantro lemon juice salt fresh cilantro
Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper. In a large bowl combine cauliflower rice, 1 tbs oil, turmeric, and salt. Toss to coat.
Place seasoned riced cauliflower on your prepared baking sheet. Roast for 10-15 minutes, or until cauliflower rice is beginning to turn golden. Set aside.
Pour in one can of coconut milk + 2 cans water. Stir in shredded coconut and your roasted cauliflower rice. Bring to a boil, cover, reduce heat to a simmer. Simmer for 20 minutes.
Stir in cilantro and lemon juice. Simmer for 5 more minutes. Turn off heat, salt to taste, cover and let sit for at least 10 minutes before serving. Optionally garnish with fresh cilantro.
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