Curried Rice With Cauliflower Bell Pepper And Green Onions Food

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
• Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice.
• Enjoy!

EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS

Steps:

• Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

CAULIFLOWER PEPPER MASALA

Steps:

• Cut the cauliflower into florets and boil them with a little salt and turmeric water. Once cooked, drain the water and keep aside. Add oil to the pan, when it heats up, put in dry red chillies, cumin seeds, ginger, garlic, onions and a little salt. Saute all the ingredients well until they turn translucent. Add green chillies, tomato puree. Sauteacute; well till the tomato puree dries off. Add turmeric powder, coriander powder, red chilli powder and mix well. Add cut green and red bell peppers, boiled cauliflower florets. Saute it well until the masalas are nicely coated over the florets. Add coriander leaves and freshly crushed black pepper. Saute the ingredients well. Add lemon juice and stir over a high flame for few minutes. Serve with roti, chapatti, naan or rice.

MUSHROOM CAULIFLOWER RICE WITH PEPPERS

Steps:

• Wash and drain the mushrooms.
• Add olive oil to a skillet and when heated, add in the chopped onions.
• Once the onions begin to brown, add in the bell peppers and mushrooms and stir.
• Add in the bouillon powder, cayenne pepper, black pepper, thyme, and salt.
• Stir together and let cook for about 5 minutes, stirring intermittently.
• Pour in the cauliflower rice and stir till everything is thoroughly mixed together.
• Taste for salt and adjust accordingly.
• Simmer for about 5 minutes or until you get your desired texture preference.
• Garnish with scallions and enjoy!

THAI CURRY SHRIMP ON CAULIFLOWER RICE

Steps:

• Prep the Cauliflower Rice. Wash and thoroughly dry cauliflower, then remove all greens.
• If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into "rice." If using a box grater, cut the cauliflower into large chunks and use the side with the larger holes, to grate into "rice."
• Transfer grated cauliflower to a clean towel or paper towel and press to remove any excess moisture - this will prevent your rice from getting soggy. Set aside.
• Start the Thai Shrimp Curry. Heat a large deep-sided non-stick pan over medium-high heat. Once hot, add ½ tbsp olive oil, onion, red pepper, and tomatoes. Sauté the vegetables for 5 minutes until softened.
• Stir in the garlic and curry paste and cook for 30 seconds until fragrant.
• Add the vegetable broth and fish sauce. Let it come to a boil and cook for 2-3 minutes. Then reduce the heat on the curry to medium and stir in the coconut milk. Add the shrimp and simmer for 5 minutes, until the shrimp are cooked through - they should be pink and firm.
• Meanwhile, sauté the cauliflower rice. When you add vegetable broth and fish sauce to the curry, heat a second large non-stick skillet over medium heat. Add 1 tbsp oil and add cauliflower rice. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes.
• Finish and serve. Remove curry from heat, add lime juice, salt, pepper, half the cilantro and half the basil. Portion the cauliflower rice into bowls, ladle Thai Shrimp Curry over top and finish with green onions, remaining basil and cilantro, and cashews.

CURRIED SWEET POTATOES CAULIFLOWER AND GREEN BEANS

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add onion and bell pepper.
• Cook, stirring occasionally, until tender, about 3 minutes.
• Sprinkle on flour, curry powder, cumin, salt and pepper. Cook, stirring, for 30 seconds.
• Add sweet potatoes and 2 ½ cups water to the skillet.
• Reduce heat to medium-low, cover and simmer for 10 minutes.
• Add cauliflower and green beans, cover, and cook until potatoes are tender and beans are crisp-tender, about 10 minutes.

CURRIED RICE WITH CAULIFLOWER AND PEAS

Steps:

• Melt butter in large saucepan over medium heat.
• Add ginger, curry powder and lemon zest and stir for 30 seconds.
• Add cauliflower, peppers, onions, rice and salt; stir.
• Add water and bring to a boil; reduce heat and cover.
• Cook 15-18 minutes, until water is absorbed and rice is cooked through.
• Stir in peas and black pepper, cover and let sit for 5 minutes.

CURRIED RICE WITH CAULIFLOWER, BELL PEPPER, AND GREEN ONIONS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.