A grain-free, gluten-free, lectin-free, nightshade-free Coconut Curry Cauliflower Rice recipe that is so simple to make, is easy to digest, meets everyone’s dietary needs, and is incredibly filling and satisfying. Did I mention it takes no time at all to whip up; a bit of chopping, and light stove-top cooking and before you know it, you have a warm, nourishing, flavor-filled meal ready to eat.
I have found it is not hard to eat lectin-free (which encompasses all the other dietary “free’s” mentioned above). There are so many options to swap out nightshades for example. In my health coaching practice and my own journey overcoming Lupus and Hashimoto’s naturally, removing nightshades from one’s diet has been considerable for reducing or completely eliminating joint pain among other dietary and lifestyle changes. To understand what is included in the nightshade family, refer to this link to see the list.
You never have to compromise flavor, creativity, and diversity in the kitchen with eating healthy and having “restrictions”. Instead be inspired by the seasons, other cultures, new spices, and the cornucopia of fruits and vegetables that are available year round. I have a 12-Month Anti-Inflammatory Healing Food Guide you can download here that is seasonal, broken down by each month, and is already curated to only have anti-inflammatory fruits, vegetables, and nuts that are easy for your system to digest.
The Coconut Curry Cauliflower recipe below will delight the senses and feel free to change up the vegetable additions to whatever is in season on your 12-Month Anti-Inflammatory Healing Food Guide for inspiration! Bonus tip: If you want a little heat in your curry without the nightshades, consider using white pepper (from peppercorn, not a nightshade).
Coconut Curry Cauliflower Rice
A grain-free, gluten-free, and lectin-free take on a homemade curry that is vegan and vegetarian as well.
Servings 2
Ingredients
- 3 cups cauliflower rice
- 1 cup baby kale chopped
- 1 can organic coconut cream
- 2 tbsp coconut oil
- 1 halve red onion minced
- 2 tsp Tumeric
- 1 tbsp curry
- 2 bay leaves
- Himalayan salt to taste
- edible flowers garnish
- 1 tbsp goat yogurt
- 1 pinch saffron recommended
Instructions
- I prefer using a cast iron pan, but any pan will do. Heat to medium-high heat and drizzle with coconut oil. Heat for 2-3 minutes, until hot. Once heated, pour in your cauliflower rice. Stir (prefer a wooden spoon) to coat the rice. While the cauliflower cooks, chop the onion and baby kale.
- Open your coconut cream can. A portion will be liquid and some will be solid. Use the solid portion and a few spoonfuls of the liquid (your preference on how thick you like your curry sauce) place in the pan. Keep in mind the liquid will cook down a bit. Conserve the remaining liquid for future smoothies.
- Add bay leaves and simmer in the sauce. I've been blessed with beautiful bay leaf trees in the hiking trails behind my house and try to use them in my cooking whenever I can.
- Add spices and continue to stir.
- Once the rice and sauce are slightly saturated and thickened. Remove from heat and let the rice mixture cool for 2-3 minutes.
- Plate with a dollop (optional) or two of yogurt on top. Garnish with saffron and flowers. So savory!
