Creamy Coconut Ginger Curry with Cauliflower Rice and Peanuts

Craving a creamy, flavorful curry that comes together in no time? This vibrant Thai-inspired ginger curry is your answer. Broccoli and bell pepper simmer in a luscious coconut sauce infused with fresh ginger, sweet Thai chili sauce and a squeeze of lime. The result is a perfectly balanced dish that’s both comforting and exciting.

Serve the curry over zesty cauliflower rice for a low-carb twist, then garnish with fresh cilantro and crunchy peanuts. It’s a quick, satisfying dinner that proves plant-based eating can be anything but boring.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Cauliflower RiceView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the cauliflower rice: Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the cauliflower rice and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Remove from heat and stir in the juice of half the lime and a pinch of salt. Set aside.
2. Prep the vegetables: Cut the broccoli into small florets. Dice the bell pepper into ½-inch pieces. Peel and mince the ginger. Peel and finely chop the shallot. Roughly chop the cilantro. Roughly chop the peanuts.
3. Cook the aromatics: In a large pot, heat 2 teaspoons oil over medium heat. Add the shallot and ginger and cook, stirring, until softened, about 2 minutes.
4. Build the curry: Add the curry powder and cook for 30 seconds until fragrant. Stir in the veggie stock concentrate, sweet Thai chili sauce, coconut milk, ½ cup water and 1 teaspoon sugar. Bring to a simmer.
5. Cook the vegetables: Add the broccoli and bell pepper to the pot. Simmer until the vegetables are tender and the sauce has thickened, about 8-10 minutes. Season with salt and pepper to taste.
6. Finish the dish: Squeeze the remaining lime juice into the curry and stir. Serve the curry over the lime cauliflower rice. Garnish with cilantro and chopped peanuts.

Recipe Tips

FAQ

Can I use regular rice instead of cauliflower rice?

Yes, you can substitute cooked white or brown rice. Simply skip the cauliflower rice step and serve the curry over your preferred rice.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your sweet Thai chili sauce label to ensure it’s gluten-free.

Can I make this curry ahead of time?

Absolutely. The curry keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop and prepare fresh cauliflower rice when serving.