Thai Green Veggie Curry with Cauliflower 'Rice'

Thailand is one of my favourite places in the world to visit, so the food and the place go hand in hand.
Curry can be pretty fattening due to the cream that goes in to making it, but I have been using creamed coconut melted down with boiling water which still gives that gorgeous flavour and doesn't taste like you're sipping flavoured water.

Ingredients:

Onion
Mange Tout
Sugar snap
Aubergine
Courgette
Cauliflower
Mae Ploy Green curry paste
Quorn pieces
Blue Dragon Creamed Coconut (size of 2 lego bricks)


Method:

Heat a non stick wok style pan or frying pan and fry the onion, add the curry paste and a little water to stop the paste and onion burning.
Add the veggies and the Quorn pieces.
Cover the veggies with a Pint of water and the creamed coconut. Reduce the heat and let simmer for about 15 minutes.
Put the Cauliflower in to a blender and wizz up until it is in little pieces. Boil in water until cooked, drain and serve with the curry.

The great thing about this curry is that you don't feel bloated once you have eaten it. The carbs from regular Thai Jasmine rice would normally make you feel bloated, but cauliflower doesn't.

Enjoy!

Jolie x