Hey guys! Guess what!? I’m heading in to week 4 of my nutrition challenge and it’s going so well! Catch up on the deets here.
Lately I been all about that volume life ie. how much can I eat for the fewest macros? What can I say? I love food!
So as per the high-volume theme, I’ve been making a lot of lower carb, cauliflower-based dishes lately (Thai Red Curry Cauliflower Rice, heyyy there!!). That way I can save my carbs for things like baked apples with cinnamon, chocolate banana ice cream and peanut butter-stuffed dates. Who’s with me on that?!!
Okay, I’m gonna keep it quick today. On to this Thai Red Curry Cauliflower Rice. Ya, baby.
It’s vegan (obvs), gluten-free, low carb, low fat, has 8 grams of protein in one 170 calorie serving, 10 grams of fibre and contains a ton of vitamin A and C. In terms of flavour, well, it’s flavoured with red curry, garlic, ginger and coconut, so you really can’t go wrong there!
To amp up the protein in this dish, try adding in your favouirte plant-based protein source. I added marinated baked tofu but chickpeas would be yummy, as would cooked lentils or some edamame!Print
This red curry coconut cauliflower rice is packed with flavour and nutrition but comes in at only 170 calories and 27 grams of carbs for a large and filling serving! It’s low in fat, has 8 gram of protein and 10 grams of fibre per serving and is gluten-free and vegan. Try adding your favourite protein source to boost the protein even further! Tofu, edamame, chickpeas or lentils would all be excellent options.
- 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!
- Serving Size: 1/4 of recipe
- Calories: 171
- Fat: 5
- Carbohydrates: 28
- Fiber: 10
- Protein: 8