Ahh two things I cannot get enough of right now…Tempeh and Lychees so what better way to combine them than a spicy plant-based curry.
Why cauliflower rice? I find the cauliflower really takes on the turmeric flavour nicely and secondly 1 cup of cauliflower is just 29 calories versus a cup of white rice (240 calories) and brown rice (216 calories). That’s not to say I don’t eat rice – I certainly do, all the time! However, there are times where I feel like a lower calorie meal and this just so happens to be one where the flavour combinations make sense to use the lower calorie cauliflower rice. If you are wanting a large, more filling meal, use brown rice instead but I do encourage you to try cauliflower rice at least once!
Ingredients
Curry ingredients
- 2 tbsp olive oil
- 3/4 red onion cut into thin slices
- 4 cloves garlic minced
- 1 thumb size piece of turmeric finely sliced
- 1 thumb size piece ginger finely sliced
- Roots and stems of 1 bunch coriander finely chopped
- 1/2 red chilli
- 4 tbsp red curry paste
- 4 kaffir lime leaves
- Juice of half a lime
- 1 can organic coconut cream
- 2 tbps Braggs all purpose seasoning or Tamari
- 1 med carrot cut into 2cm pieces
- 1 med sweet potato cut into 2cm pieces
- 300 g (or 1 block) Tempeh cut into squares
- 1 can lychees
- Salt and pepper to taste
Cauliflower turmeric rice ingredients
- 1/2 large cauliflower
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground turmeric
- Salt and pepper to taste
Instructions
Curry Instructions:
- Heat heavy based pot and add olive oil.
- Fry onion and garlic until softened.
- Add coriander stems, ginger, turmeric and chilli and fry until aromatic.
- Place curry paste in pot and stir until combined with other ingredients and fragrant.
- Add juice of ½ lime to help deglaze pot the add coconut milk and braggs then bring to boil.
- Reduce the heat and add kaffir lime leaves, sweet potato and carrot and let simmer until vegetables have lightly softened.
- Add Tempeh and cook for a further 5 minutes until vegetables are nicely softened and tempeh is cooked through.
Cauliflower rice Instructions:
- Cut cauliflower into chunks and put in a food processor and pulse until it resembles rice.
- Heat a heavy based frypan and add olive oil.
- Fry garlic until softened then add cauliflower.
- Sprinkle with ground turmeric and mix through.
- Fry for roughly 6 – 8 minutes moving it around the pan with a wooden spoon to stop sticking.
- Season with salt and pepper.
To serve
- Serve your curry with cauliflower rice, fresh chilli, coconut yoghurt, fresh coriander and a squeeze of lime
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