Mushroom and Almond Curry with Herby Cauliflower Rice

Mushroom and Almond Curry with Herby Cauliflower Rice

Delicious vegan mushroom and almond curry with herby cauliflower rice. 

You can never go wrong with quick meals, and that could be one of the reasons why I love curry so much. You only need a few spices, garlic, ginger (and coconut milk) and you’re on to a winner.

I love my curries with rice, but whenever I make rich curries, I opt for cauliflower rice to make it easier on my digestive system. Cauliflower rice is a fantastic alternative in many recipes that call for rice, and it is very straightforward to make.


You need to chop the cauliflower into florets and then pulse it in a food processor until it looks like rice. Steam it with a pinch of salt or vegetable broth or lightly stir-fry it and you’ll have the most delicious bowl of ‘rice’.

Cauliflower rice is a good option to regular rice if you’re trying to reduce the calorie density of your meals. You can enjoy this curry with rice, potatoes or with naan bread.

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Mushroom and Almond Curry with Herby Cauliflower Rice


  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x

Description

Delicious vegan mushroom and almond curry with herby cauliflower rice. 


Scale

Ingredients

  • 300g chestnut mushrooms, cleaned and halved
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 2 large shallots, chopped
  • 2 red chillis (optional)
  • 4 fat garlic cloves, peeled and crushed
  • 2cm piece ginger, peeled
  • 250ml coconut milk
  • 1 tbsp garam masala
  • 1 tbsp Madras curry powder
  • vegetable stock cube
  • 50g ground almonds
  • 1 tbsp ground coriander
  • 2 tbsp chopped coriander
  • 2 tbsp chopped parsley
  • 400g cooked cauliflower rice
  • 50g cherry tomatoes, halved

Instructions

  1. Put the onion, ginger, garlic, chilli and coriander stalk (if using) in a food processor and blitz to a paste. Heat a small splash of water (or oil if you prefer) in a large saucepan over medium then add the paste to the pan. Cook for 10 minutes then add the ground coriander, garam masala, and curry powder. Cook for a further 5 minutes, adding small splashes of water if the pan gets too dry.
  2. Add the chopped tomatoes, tomato puree, vegetable stock cube, ground almonds and around 400ml of water. Stir thoroughly, bring to the boil then turn the heat down to a simmer and cook for 35 minutes, stirring occasionally. Add the mushrooms and cherry tomatoes and cook for a further 3 minutes, then add the coconut milk, stir well and take the pan off the heat.
  3. In a clean bowl, combine the cooked cauliflower rice with the chopped herbs. Season with a pinch of salt and black pepper then mix thoroughly. Serve with the curry and sprinkle with more fresh herbs. You can also have some naan bread on the side if you desire.

  • Category: Lunch/Dinner

Keywords: almond, curry, cauliflower rice

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