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Cauliflower rice and vegetables in a tasty curry sauce. A grain-free, gluten-free, lectin-free recipe that is so easy to make.
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Coconut Curry Cauliflower Rice

A grain-free, gluten-free, and lectin-free take on a homemade curry that is vegan and vegetarian as well.
Course Main Course
Cuisine Indian
Keyword dinner, lectin-free, gluten-free, grain-free, nightshade-free
Prep Time 25 minutes
Servings 2
Author Cristy

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.
    Foraged for bay leaves on a beautiful hike
  • 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!