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Coconut Curry Cauliflower with Turmeric Jasmine Rice
Indulge in the aromatic blend of coconut curry cauliflower paired with vibrant turmeric jasmine rice, a vegetarian delight that’s as comforting as it is flavorful!
Ingredients:
– 1 head cauliflower, cut into florets
– 1 can coconut milk
– 2 tbsp red curry paste
– 1 tbsp soy sauce
– 1 tsp turmeric
– 1 cup jasmine rice
– 2 cups vegetable broth
– 1 tbsp coconut oil
– Fresh cilantro, for garnish
– Salt and pepper to taste
Directions:
1. In a large pot, combine coconut milk, red curry paste, soy sauce, and turmeric. Bring to a simmer over medium heat.
2. Add cauliflower florets to the pot, stirring to coat. Cover and let simmer for 15-20 minutes until cauliflower is tender.
3. Meanwhile, rinse jasmine rice under cold water until the water runs clear. Drain well.
4. In a separate saucepan, heat coconut oil over medium heat. Add the rice and toast for 2-3 minutes.
5. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for 15-20 minutes until rice is cooked.
6. Fluff the rice with a fork and season with salt and pepper.
7. Serve the coconut curry cauliflower over turmeric jasmine rice, garnished with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~280 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
#VegetarianCurryDelight #CoconutCauliflower #TurmericRice 🥥🍛🌿