If you look closely at the picture you will notice the white stuff under the curry and you might think its rice. Well.....wait for it........ its actually cauliflower (shocking!) okay maybe Im being a bit over zealous, but today I wanted to make dinner low carb and I wanted to make thai curry. But you can't have curry with out something to soak up the sauce and you can't eat rice without getting the carbs. So to help with a complicated problem what would any sane person do? Look it up on Google of course! It told me that cauliflower chopped up in a food processor will be the perfect substitute for rice. Well I'm hear to let you know that it worked out pretty well.
Thai Vegetable and Tofu Curry
Adapted from Eating well
For the "RICE"
1 Head of Cauliflower
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes.
Add garlic, ginger and curry paste; stir to mix. Add tofu and cook, stirring, until fragrant, about 2 minutes.
Stir in broth, coconut milk, fish sauce and brown sugar; bring to a simmer.
Add broccoli and cabbage, reduce heat to medium-low and simmer, stirring occasionally, until broccoli is tender, about 10 minutes.
Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.
To make the Cauliflower rice
take one head of cauliflower, wash and cut it up to fit into a food processor, chop/grind until it looks like couscous
using another pan on medium high heat, add some cooking spray and cook the "rice" for about 3-4 minutes until warm and serve with your thai vegetables.