Easy Veggie Coconut Curry with Cauliflower Rice

I've found it slightly difficult to find a curry recipe that I wouldn't have to completely change to either fit what I have, or to what I like. So I just honestly decided to just write down a bunch of ingredients that I thought would sound good in a curry. Sure enough, it turned out pretty damn good. If you pre-cut all the vegetables before you start, you literally just have to (sort of) throw them into the soup pot. Another plus is that it's nice to have an easy soup recipe when temperatures are dropping way too fast for my liking.

I decided to use cauliflower rice instead of the traditional brown rice in this because I wanted to change up the flavors and textures of traditional curry. It was actually really good I loved it and will definitely use cauliflower rice when I can. But you can easily replace it with brown rice if that's what you're feeling that night. You can also add any type of protein into this, such as rotisserie chicken, ground turkey / chicken breast, shrimp or tofu. Bottom line, this is a really versatile recipe that I know you will love.

TIP: you can also add cayenne pepper for an extra kick, as my mom did since she's obsessed with anything spicy.

Servings: 6-8

Prep time: 20 min.

Cook time: 45 min.

Ingredients

Veggies

• 1 head cauliflower, riced (you can buy pre-riced)

• 3 carrots

• 1 small white onion

• 1 cup small mushrooms

• 1 cup broccoli florets

• 1 zucchini & 1 yellow squash

Broth

• 1 Tbsp coconut oil

• 1 Tbsp ginger

• 3 cloves garlic

• 1 Tbsp curry paste

• 1 can coconut milk

• 4-5 C vegetable / chicken broth

• 2 tsp coconut sugar

• 2 Tbsp tamari or soy sauce

• 2 tsp rice vinegar

• cilantro, to taste

• juice of 1/2 lime

• 1/2 tsp salt, pepper to taste

• optional: rotisserie chicken

Steps

For the soup

1. Minced small onion, set aside then chop zucchini and yellow squash into small cubes, broccoli into florets, and carrots into small pieces.

2. Heat coconut oil in pan on medium hear, sauté onion until tender (about 5 minutes), then add ginger, garlic and curry paste, and carrots then stir for about one minute.

3. Add coconut milk, vegetable broth, salt, pepper, soy sauce or tamari, coconut sugar, and rice vineger, then bring to a boil; stirring occasionally.

4. Add broccoli, zucchini, yellow squash, and mushrooms then turn heat down, cover, and simmer for 30-45 minutes

For the cauliflower rice

1. while the soup is cooking, break cauliflower into florets and place into food processor until processed into a rice like consistency; if using pre-riced cauliflower, skip this step

2. heat a nonstick pan with either coconut oil or cooking spray, then add cauliflower; cook for about 5 minutes until slightly soft, then add salt, pepper, and soy sauce or tamari

3. after cooking until tender (I usually sauté for about 10 minutes) remove from heat