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Amazing Cashew Curry Cauliflower Rice in 30 Min

Cashew Curry Cauliflower Rice
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A vibrant and flavorful plant-based curry featuring tender cauliflower florets and creamy cashews served over fluffy cauliflower rice. This dish is a low-carb, Indian-inspired delight.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Pinch of cayenne pepper (optional)
  • 1 (14 ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Pulse cauliflower florets in a food processor until they resemble rice. Set aside.
  2. Drain the soaked cashews and transfer them to a blender. Add coconut milk and blend until smooth and creamy. Set aside.
  3. Heat coconut oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  4. Add minced garlic and grated ginger, and cook for 1 minute more until fragrant.
  5. Stir in curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  6. Pour in the blended cashew-coconut milk mixture and vegetable broth. Bring to a simmer.
  7. Add the cauliflower rice to the skillet. Stir to combine and cook for 5-7 minutes, or until the cauliflower rice is tender and the sauce has thickened.
  8. Stir in lime juice. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper or a fresh chopped chili pepper with the garlic and ginger.
  • You can add other vegetables like spinach, peas, or bell peppers along with the cauliflower rice.
  • Ensure your cashews are fully drained before blending for the creamiest sauce.

Nutrition

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