Vegan Cauliflower Korma 

Indian food is one of my favorite cuisines but can often leave us feeling a bit overstuffed. I created this lighter version of cauliflower korma, using coconut milk instead of dairy milk and replacing regular rice with Better Than Foods no carb rice. This rice is made from konjac flour and each serving has 4 grams of carbs, 4 grams of fiber, making the net carbs 0 grams. It is a comforting meal that will satisfy even the picky eaters.

Vegan Cauliflower Korma

Serves 4

INGREDIENTS

• 1 tbsp extra-virgin olive oil
• 1/2 red onion, finely diced
• 2 carrots, finely diced
• 2 garlic cloves, minced
• 1/2 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp ginger, grated
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 2 cups cauliflower florets
• 1 cups vegetable broth
• 11 oz. coconut milk
• 3/4 cup frozen green peas
• sea salt and black paper to taste

• 1 packet better than rice

Toppings

• cilantro
• cashews

DIRECTIONS

• STEP 1. Heat olive oil in a nonstick wok over medium heat. Add the onions and carrots, and sauté for 2 minutes, until onion is translucent.
• STEP 2. Stir in the garlic, curry, cumin, ginger, garam masala and turmeric. Cook for a minute, until fragrant. Add the cauliflower, vegetable broth and coconut milk. Bring to a simmer. Cover and cook for 10 minutes, until the cauliflower is tender.
• STEP 3. Stir in the peas and cook for 2-3 minutes. Turn off heat.
• STEP 4. Prepare the rice as per package instructions and serve topped with the korma. Garnish with cilantro and cashews.

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