By May 30, 2016No Comments

Sweet Potato, Eggplant, Cauliflower and Lemongrass Curry + Lime Coriander Cauliflower Rice (Serves 3)



2 tablespoons coconut oil

1 tablespoon red Thai curry paste or curry powder to taste

4 spring onions, sliced – more to garnish

2 teaspoons turmeric, freshly grated

1 teaspoon cinnamon

1 medium sweet onion, roughly chopped

4 large garlic cloves, minced

1-inch freshly grated ginger

1-2 stalks lemongrass, bottom third, tough outer layer removed and smashed with back of knife to release flavour

1 sweet potato, cut into chunks

1 Japanese eggplant, cubed

1 small cauliflower, cut into florets

Sea salt and black pepper to taste

4 tablespoons tomato paste

¼ teaspoon chilli flakes (optional)

1 cup coconut milk

½-1 cup low sodium veggie broth – more for desired consistency

2 cups kale, stems removed and chopped

Fresh coriander and basil

A squeeze of lime – optional


  • In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat. Add the curry paste or powder and stir until fragrant, for about 1 minute. Add spring onions, turmeric, cinnamon and toss to coat.
  • Add the onion and garlic and cook, stirring often for about 3 minutes.
  • Add the ginger, lemongrass, sweet potato, eggplant and cauliflower and cook, stirring often, for about 5 minutes. Season with salt and pepper.
  • Stir in the tomato paste and coconut milk and add water as needed. Bring to a boil. Reduce heat to medium, cover, and simmer until vegetables are tender, for 10 minutes.
  • Add the chopped kale and mix through. Allow kale to wilt and soften a little, check seasoning, and add freshly chopped coriander, basil, more spring onions and a squeeze of lime if desired. Remove lemongrass before serving.

Lime & Coriander Cauliflower Rice


1 head cauliflower, trimmed and cut into florets

2 tablespoons coconut oil

1⁄4 cup light coconut milk

A handful fresh coriander, chopped, (1/4 more to garnish)

Juice of 1 lime

Salt and pepper to taste

Dash curry madras powder

A dash cinnamon

½ cup spring onions, thinly sliced

A handful toasted almond flakes


  • Place the cauliflower in a food processor fitted with the grating attachment and pulse until it resembles the size of ‘rice grains’. (You could also grate the cauliflower with a box grater)
  • Heat the coconut oil in a wok or large skillet over a medium-high heat.
  • Add the rice cauliflower and sauté for 3-5 minutes.
  • Add all the remaining ingredients, except the spring onions and almonds. Continue to cook for 10 minutes on a very low heat or until the cauliflower is tender.
  • Toss through with extra coriander, spring onions, almond flakes.
  • Check seasoning, add another squeeze of lime and serve with lemongrass curry.

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