Cutting down on carbs? You can still enjoy your favourite curries. Swap sticky rice for a nutritious cauliflower alternative in this new take on a classic dish
Serves 4
1 tbsp coconut oil
½ brown onion
2 garlic cloves, diced
600g lamb, cubed
4 tomatoes, diced
2 turnips, diced
800ml coconut milk
2 courgettes, halved lengthways and sliced
Celtic sea salt
Black pepper
3 tbsp chopped coriander
For the cauliflower rice
1 cauliflower (small)
2 tbsp extra virgin olive oil
2 garlic cloves, minced
Method
1 Melt the coconut oil in a heavy-based saucepan over a medium heat. Cook the onion and garlic for 5-7 mins, or till translucent. Now sear the lamb, add the tomatoes, turnips and coconut milk to the pan. Simmer, uncovered, for 45 mins.
2 Meanwhile, make the ‘rice’. Cut out the cauliflower’s core and discard. Place the cauliflower florets in a food processor and pulse until it’s a fine grain. Season.
3 Heat the olive oil in a frying pan over medium heat and add garlic. Cook for 5 mins. Add the cauliflower and cook for 5-7 mins, or until al dente. Add the courgettes to the pan with the lamb and continue to cook for a further 5 mins.
4 Season and top with coriander, then serve over the cauliflower rice.
Coconut lamb and cauliflower rice from Supercharged Food – Eat Yourself Beautiful: Delicious Anti-Inflammatory Food For Ageless, Radiant Beauty by Lee Holmes (Murdoch Books, £14.99).