To make the cauliflower rice, put the florets into a food processor using the grating blade. If this is unavailable, a hand grater can be used. Grate the cauliflower until it looks like rice then set aside.
Put the coconut oil in a large frying plan and heat over a medium-high heat.
Once hot, add the aubergine and cook for 15 minutes or until the aubergine is seared stirring occasionally.
Add the onion, garlic, ginger and cook until soft while stirring. Additional oil can be added if required as the aubergine can absorb the majority of it.
Add the curry powder and stir well.
After 1 minute add in the nuts, coconut milk and salt and pepper.
Simmer for around 5 minutes or until the sauce is slightly reduced.
Take off the heat and add the coriander, stirring gently.
Add to the cauliflower rice and enjoy.
This recipe is taken from Karen McAdams and Marian Lee book, Vegan Keto
Ingredients
Directions
To make the cauliflower rice, put the florets into a food processor using the grating blade. If this is unavailable, a hand grater can be used. Grate the cauliflower until it looks like rice then set aside.
Put the coconut oil in a large frying plan and heat over a medium-high heat.
Once hot, add the aubergine and cook for 15 minutes or until the aubergine is seared stirring occasionally.
Add the onion, garlic, ginger and cook until soft while stirring. Additional oil can be added if required as the aubergine can absorb the majority of it.
Add the curry powder and stir well.
After 1 minute add in the nuts, coconut milk and salt and pepper.
Simmer for around 5 minutes or until the sauce is slightly reduced.
Take off the heat and add the coriander, stirring gently.
Add to the cauliflower rice and enjoy.