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I used the food processor to save time. Place garlic in bowl, process until chopped and add ginger. Next add onion and chili.
Pulse until just chopped. Set aside.
Cut cauliflower into small bite sized pieces. Measure peas, combine and set aside. Combine curry powder, cumin, salt and sugar in a small dish. Coarsely chop cilantro, measure tomatoes, coconut milk, soy sauce and oil. Notice the large ziplock bag with cauliflower? Since the recipe only calls for half a head of cauliflower, I still cut up the other half and am setting it aside to use for tomorrow nights dinner. See notes section for ideas!
Heat very large frying pan or Wok over high heat. Once hot, add oil. Add in onion mixture and cook for 2 to 3 minutes, stirring frequently, until soft.
Add spices and cook, stirring constantly, for 30 seconds.
Next add in tomatoes, stir to combine. Lower heat to medium.
Toss in veggies and coconut milk. Stir to combine, cover and cook 5 to 7 minutes until veggies are just soft.
Remove lid, add rice and soy sauce, toss to coat.
Cook 2 to 4 more minutes, tossing, until more liquid is evaporated.
Serve with hard boiled egg and freshly chopped cilantro. Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.