This recipe, along with a great collection of other healthy, delicious dinners, can be found in my cookbook, Thermobexta Main Meals Made Easy, which you can check out here.
Using cauliflower “rice” instead of arborio makes this a lighter option than regular risotto.
Serves 4
400g cauliflower, broken into florets
150g brown onion, quartered
2 garlic cloves
20g coconut oil or extra virgin olive oil
1 tsp curry powder
200g mushrooms, quartered
100g green beans or asparagus, trimmed, cut into 1-2cm lengths
100g red capsicum, diced
100g frozen green peas
100g coconut cream
20g vegetable stock paste concentrate
1. Place cauliflower in mixer bowl and turn it to “rice” by processing for 10 seconds/reverse/speed 4/MC on. Remove from bowl and set aside.
2. Into the bowl, place onion, garlic, oil and 40g water. Chop for 5 seconds/speed 5/MC on. Scrape down sides of bowl. Cook for 5 minutes/steaming temperature/speed 1/MC off.
3. Add curry powder. Cook for 1 minute/steaming temperature/speed 1/MC off. (if contents is quite dry when you add the powder, add a dash more water now too).
4. Add the riced cauliflower, mushrooms, beans, capsicum, peas, coconut cream and stock. Combine thoroughly with a spatula then cook for 9-10 minutes/100/reverse/speed 1/MC on, stopping to stir contents half way through this cooking time. Check after 9 minutes and if you want the vegetables a little more cooked, add the extra minute of cooking time.
Notes
Enjoy alone, or with a fried egg or side salad – either way this is a lovely filling meal.
To include chicken, at step 4, add 300g chicken thigh, diced into 2cm cubes.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
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Yum! Fed it to my partner & brother, both meat eaters, and they both thought it was great. Will be adding it to our rotation.
such a delicious meal, my fussy toddler ate it too!
Just made this for lunch and I will admit I was a bit sceptical but boy oh boy was this fantastic. Sub’d zucchini for the mushies and added peas instead of beans but seriously I think you can have virtually any veggies you like. Now I am off to clean the bowl with a nice piece of crusty bread. Will be making again for sure.
So yummy and easy to make, thanks.
This is one of our favourite meals. My husband, who loves curries, said he’d pay to eat this at a resturant. ‘Even better than THE butter chicken,’ he said.
Wow!!
This was amazing!! My husband, who hates anything that is considered a ‘healthy substitute’ even LOVED it! Thanks Bec.
Home alone and decided to try this. Very yum. Did sub zuchini for beans and used by homemade tikka paste, lovely with some crispy bacon on the top
Another fantastic meal that can be a main meal or as a side dish, a lunch or dinner! It is so easy to make too!
I did up to the ‘add cauliflower and veg step’, went and picked up the car from a service then completed the meal when I got home….dinner was on the table 9 minutes later!
I used 1 tsp Babas brand Malaysian meat curry powder and it was a beautiful mild taste. Had no mushrooms so substituted 1 cm diced butternut pumpkin.
An all round awesome dish thanks Bec.
Simply delicious, devouring the left overs right now. I used peas instead of beans, it’s an easily adaptable recipe to cater for what you have in the larder! Thx Bec
This was such a delicious wholesome dish, definately a winner! And easily adapted if need be…Thanks Bec!