Veggie Loaded Thai Green Curry With Cauliflower Rice

_Ingredients:

• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 onion, sliced
• 2-3 tablespoons Thai green curry paste (depending on how spicy you like it)
• 8 small carrots from a bunch
• 350 ml vegetable stock
• 1 tablespoon soy sauce
• 1 bunch of Broccolini
• 400 ml coconut milk
• Juice of half a lemon or lime

_INSTRUCTIONS

For The Cauliflower Rice:

To prepare the cauliflower rice, remove the leaves and set them aside for something else.

Chop the stalk and the cauliflower into smaller pieces. Blitzing the cauliflower in batches in a high-speed blender is best to avoid it getting too wet. If you do not have a blender, simply use a cheese grater. Grate until a fine rice texture is formed.

To cook the cauliflower rice, heat a large frying pan over medium heat with oil and sauté for 4-5 minutes, stirring often.

Thai green curry:

Mince the ginger and garlic. Slice the onions. Scrub the carrots clean and slice them in half lengthwise down the middle. Wash and chop the Broccolini.

Heat a large pot with oil. Add the onions, garlic, and ginger. Sauté until translucent.

Stir in the curry paste and cook for 2-3 minutes, stirring often. Pour in the vegetable stock. Add the carrots. Cook for 7-8 minutes on low heat.

Pour in the coconut milk. You can add a handful of the thinner stalked cauliflower leaves at this stage. Cook on low heat for a further 10 minutes. Do not boil, as the coconut milk may split. Just before serving, add the Broccolini. Cook for 2 minutes.

Serve with a portion of cauliflower rice and garnish with fresh herbs or leaves from the carrot tops.