Running on Real Food · by Deryn Macey★ 5.0 (12)
Thai Red Curry Cauliflower Rice
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 18%
CARBS 31G66% OF CAL
10G FIBER14G SUGAR8G OTHER
FAT 5G23% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower rice stir-fried with red curry paste, coconut milk, and vegetables. A low-carb, vegan Thai main dish that's quick and filling.
mainthaidairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 tsp coconut oil
- 1/2 white onion (167 g, diced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (peeled and minced)
- 1 jalapeño (25 g, minced)
- 5 small carrots (150 g, peeled and diced)
- 2 tbsp 28 g Thai Kitchen Red Curry Paste
- 1 red bell pepper (150 g, diced)
- 1 head of cauliflower (riced (1100 g, approx. 10 cups riced))
- 1 cup 170 g green peas
- 1 cup Thai Kitchen Lite Coconut Milk
- 2 tbsp soy sauce or tamari
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 18%
CARBS 31G66% OF CAL
10G FIBER14G SUGAR8G OTHER
FAT 5G23% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 919mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1145mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 919MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.