This vegetable curry with cauliflower rice is a creation that arose out of the need to quickly put something healthy and tasty on the table. I remember well the time when I was trying to reduce carbohydrates but still didn't want to miss out on a filling dish. That's how I came up with the idea of replacing the rice with cauliflower - a revelation! The list of ingredients may seem simple, but each component plays a crucial role. The cauliflower, divided into florets, is processed in the Thermomix® into a fine, rice-like consistency. It not only serves as a low-carb base, but also wonderfully absorbs the flavors of the curry. Onion and garlic form the aromatic foundation, which is sautéed in oil to release their sweetness and spice. Bell peppers, zucchini and eggplant bring color, texture and vitamins into play. The sugar snap peas provide a crunchy bite. The curry paste is the key to the taste. Here you can vary according to your preference - from mild to fiery hot. I like to use a red curry paste, which gives the dish a pleasant warmth. The coconut milk makes the curry creamy and softens the spiciness of the curry paste. Vegetable broth provides additional liquid and depth of flavor. A dash of soy sauce brings a pleasant saltiness and umami note, while the lime juice gives the curry a fresh, tangy note that rounds off the dish wonderfully. When preparing in the Thermomix®, it is important not to chop the onion and garlic too finely, as they can otherwise burn. The vegetables should also not be chopped for too long, as they will otherwise turn into mush. The cooking time can be adjusted depending on the desired consistency of the vegetables. If you prefer it crunchier, you can reduce the cooking time by a few minutes. The yogurt, which is stirred in at the end, provides additional creaminess and a slightly sour note. For a vegan version, the yogurt can simply be omitted or replaced with a plant-based yogurt alternative. The curry can be varied wonderfully. Instead of bell peppers, zucchini and eggplant, other types of vegetables such as broccoli, carrots or mushrooms can also be used. If you like it spicier, you can also add chili peppers or chili powder. Ginger and lemongrass also go very well with this curry. The curry is best served warm, garnished with fresh herbs such as coriander or parsley. A dollop of yogurt or a squeeze of lime juice goes well with it. If you like, you can also sprinkle the curry with roasted cashew nuts or peanuts. In addition to cauliflower rice, quinoa or rice is also suitable as a side dish. Leftovers of the curry can be stored in the refrigerator without any problems and reheated the next day. It is also ideal for freezing. For a quick meal, the curry can also be prepared well in advance. The vegetables can be cut the day before and stored in the refrigerator. The curry paste can also be prepared and stored in the refrigerator. This means that the curry can be prepared in no time at all.

Vegetable Curry with Cauliflower Rice

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Description

Ingredients (16 ingredients)

Preparation (8 steps)

Chop cauliflower

Prepare cauliflower rice

Chop onion and garlic

Sauté onion and garlic

Add vegetables

Cook curry

Stir in cauliflower rice

Season curry and serve

Finished cooking? Great! 🎉

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