Thai Curried Cauliflower & Rice Stew
This hearty stew of whole grain red rice, sautéed cauliflower, ginger and warm coconut milk is the perfect one-pot-wonder for a simple and delicious weeknight meal.
Thanks to Kris Kelly of Goofy Foot Foods for working with us on this recipe.
3 cups cooked Alter Eco Khan Deng Ruby Red Rice
1 TBS coconut oil
2 medium sweet potatoes, peeled and diced
3 cups roasted cauliflower florets (about 1 small head of cauliflower)
1 medium sweet yellow onion, chopped
2 cups chopped kale or spinach
2 medium carrots, chopped
2 cloves garlic, finely minced
2 TBS freshly grated ginger
1 can chickpeas, drained
6 cups vegetable broth (or chicken broth – not vegan)
1 cup coconut milk
3-4 TBS red curry paste
1 teaspoon high-quality sea salt, or to taste
Optional: Garnish with fresh cilantro or parsley
Cook rice according to package directions. Set aside.
Preheat oven to 400 degrees F. Spread cauliflower florets out onto a baking sheet. Roast uncovered for 15 minutes. The cauliflower will be slightly al dente and finish cooking after placed into the soup pot.
In a heavy bottom soup pot, place 1 TBS coconut oil and diced onion. Sauté over medium-high heat for about 2-3 mins.
Add chickpeas, diced sweet potatoes, carrots, garlic, freshly grated ginger and sea salt. Give a good stir. Continue cooking 3-4 minutes. Add 1 TBS Red Curry Thai Seasoning. Stir to coat vegetables. Add 4-5 cups vegetable broth. Bring to a boil. Reduce heat and simmer until sweet potato and carrots become tender, about 15 minutes.
Turn off heat. Add chopped kale or spinach. Cover tightly with a lid and let sit for 5 minutes.
Add 1 cup coconut milk for a creamier version of this soup. Taste, and adjust seasoning if desired.
Garnish with chopped fresh cilantro or parsley.