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.

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