Red Curry Cauliflower Rice
This Thai Red Curry Cauliflower Rice is a low-carb alternative to traditional curried rice. Enjoy topped with tofu for a complete meal.
This easy cauliflower rice is vegan, gluten-free, low carb and low fat. Plus, each 170 calorie serving contains 8 grams of protein, 10 grams of fibre and contains a ton of vitamin A and C. In terms of flavour, you’ve got red curry, garlic, ginger and coconut, so you really can’t go wrong there!
This dish is very easy to make and comes together in about 20 minutes. It’s even faster if you prep the cauliflower rice ahead of time! And extra, extra fast, if you chop the carrots and red peppers ahead of time.
How to Make this Recipe
Start with Sautéing
To start things off, heat some coconut oil in a skillet, or you can go oil-free by using a splash of water or broth to cook, no problem. Add garlic, ginger, onion, jalapeno and carrot and saute them until the veggies are soft and smell amazing. Next, add the red curry paste.
I use Thai Kitchen Red Curry paste because it doesn’t contain anchovies or fish sauce. Check the label of the curry paste you’re using if you want to keep the recipe vegan. I really like the red and green curry paste from Thai Kitchen and you could actually use the green one in this recipe for a different flavour.
Add the Cauliflower Rice
Next you can add the cauliflower rice. I make cauliflower rice but chopping up a head of cauliflower then pulsing the chunks in my food processor a few times until it forms a rice consistency.
I think a food processor is the best way to make it but a blender will do the trick and in a pinch, you can grate it.
You can find full details and instructions for how to make cauliflower rice here.
Then it’s adding the peppers, coconut milk and soy sauce, cooking all that up until the carrots are soft, then string in the green peas (not pictured because they were forgotten in the photos – oopsies!) and you’re good to go!
How to Add Protein
To amp up the protein in this dish, try adding in your favourite plant-based protein source. I like adding baked tofu but chickpeas, lentils or edamame would be yummy.
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- 1/2 tsp coconut oil
- 1/2 white onion (167 g), diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 jalapeño (25 g), minced
- 5 small carrots (150 g), peeled and diced
- 2 tbsp (28 g) Thai Kitchen Red Curry Paste
- 1 red bell pepper (150 g), diced
- 1 head of cauliflower, riced (1100 g, approx. 10 cups riced)
- 1 cup (170 g) green peas
- 1 cup Thai Kitchen Lite Coconut Milk (shake vigorously before opening)
- 2 tbsp soy sauce or tamari
- salt and pepper, to taste
- Add coconut oil to a pan and bring to medium heat. Add garlic, ginger, onion, jalapeño and carrot.
- Sauté, stirring often, for about 5 minutes until everything starts to soften.
- Stir in red curry paste.
- Add red pepper and cauliflower and stir to mix.
- Add coconut milk and soy sauce and stir to mix.
- Cook for about 10 minutes, stirring frequently, until everything has softened and the carrots are getting tender.
- Stir in the green peas, let cook another minute or two.
- Serve immediately with chopped green onion and fresh cilantro.
- Makes 4 large servings.
To increase the amount of protein in this dish, try adding a protein source like crispy baked tofu, edamame, cooked lentils or chickpeas.
To increase the amount of fat in this dish and add some delicious crunch, try serving it with chopped peanuts or cashews.
You can use regular coconut milk if you prefer, it will just increase the amount of fat in the recipe but be extra creamy and delicious that way, your call!
Find full details and instructions for how to make cauliflower rice here.
- Serving Size: 1/4 of recipe
- Calories: 171
- Fat: 5
- Carbohydrates: 28
- Fiber: 10
- Protein: 8
Keywords: curry cauliflower rice, thai cauliflower rice