AuthorJillian
RatingDifficultyBeginner

This creamy coconut curry is a delicious and healthy sauce to add to so many dishes! It's made from coconut milk and provides plenty of healthy fats. I've paired my curry with cauliflower rice, spinach, and tomatoes for a fresh, healthy, and low carb vegan meal! This recipe pairs wonderfully with chickpeas if you prefer additional protein!

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coconut curry cauliflower rice
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Coconut Curry
Coconut Curry Veggies
Crispy Chickpeas
Coconut Curry
1

Begin by preparing your curry sauce. Bring a small saucepan with olive oil to medium heat. Add the diced onions and cook for 2 minutes until they are translucent but not browned. Then, stir in the coconut milk and spices. Bring the pot to a boil, stirring frequently, and then reduce the heat to a simmer. Simmer on low for about 15-20 minutes.

2

While the curry is simmering, prepare your cauliflower rice as desired. I prefer to heat mine up on in a skillet sprayed with olive oil spray. Bring the skillet to medium heat and cook the cauliflower rice, stirring often. Season with salt, pepper. Sometimes I'll add a little cumin and garlic powder to my cauliflower rice. Cook until it reaches desired crispiness - I like mine very crispy so I cook it until it's lightly browned.

3

After your cauliflower rice is done, bring a skillet to medium heat on the stove and spray it with olive oil spray. Add the spinach and tomatoes and cook for about 2 minutes, until the spinach is wilted and tomatoes are lightly cooked. Top the spinach and tomatoes over the cauliflower rice.

4

When the curry sauce is done, you can serve it as is or you can use a handheld immersion blender to blend until the onions are blended into the sauce. Your preference! Serve your dish with 1/4 cup of the sauce. You may refrigerate the leftover curry for 2-3 days or freeze for 30 days.

5

This recipe goes well topped with cilantro, more cayenne pepper (if spicy is your thing!), or served with chickpeas for added protein! Instructions below.

Crispy Chickpeas
6

While the soup is simmering, bring a small or medium skillet with olive oil to medium heat. Once warm, add the chickpeas and season with garlic powder, salt, and pepper to taste. Cook, stirring often, until the chickpeas are golden (about 7-10 minutes).

Ingredients

Coconut Curry
Coconut Curry Veggies
Crispy Chickpeas

Directions

Coconut Curry
1

Begin by preparing your curry sauce. Bring a small saucepan with olive oil to medium heat. Add the diced onions and cook for 2 minutes until they are translucent but not browned. Then, stir in the coconut milk and spices. Bring the pot to a boil, stirring frequently, and then reduce the heat to a simmer. Simmer on low for about 15-20 minutes.

2

While the curry is simmering, prepare your cauliflower rice as desired. I prefer to heat mine up on in a skillet sprayed with olive oil spray. Bring the skillet to medium heat and cook the cauliflower rice, stirring often. Season with salt, pepper. Sometimes I'll add a little cumin and garlic powder to my cauliflower rice. Cook until it reaches desired crispiness - I like mine very crispy so I cook it until it's lightly browned.

3

After your cauliflower rice is done, bring a skillet to medium heat on the stove and spray it with olive oil spray. Add the spinach and tomatoes and cook for about 2 minutes, until the spinach is wilted and tomatoes are lightly cooked. Top the spinach and tomatoes over the cauliflower rice.

4

When the curry sauce is done, you can serve it as is or you can use a handheld immersion blender to blend until the onions are blended into the sauce. Your preference! Serve your dish with 1/4 cup of the sauce. You may refrigerate the leftover curry for 2-3 days or freeze for 30 days.

5

This recipe goes well topped with cilantro, more cayenne pepper (if spicy is your thing!), or served with chickpeas for added protein! Instructions below.

Crispy Chickpeas
6

While the soup is simmering, bring a small or medium skillet with olive oil to medium heat. Once warm, add the chickpeas and season with garlic powder, salt, and pepper to taste. Cook, stirring often, until the chickpeas are golden (about 7-10 minutes).

Creamy Coconut Curry Cauliflower Rice with Spinach and Tomato