Cashew curried vegetable rice is quick and easy and healthy. No actual rice but vegetables made to be rice. Delicious!This post falls under the “a bit crazy” category. I’ve been making cauliflower rice like it’s going out of style and thought what about the other poor neglected vegetables. So I picked a few colorful ones like carrots, broccoli and red cabbage and gave it a whirl. The result was pretty awesome. Well awesome for a vegetable dish. My husband liked it so much I made it twice last week and he’s not even on a diet or anything. There is something about the cut of a vegetable that gives it a different taste. Did you ever notice how a carrot tastes different when it cut into rings or sticks or even smaller shreds? If so, now you have to taste it riced. It really does taste different.
Curried Vegetable Rice Recipe
Below you can see my vegetables chopped up into rice. I just used a food processor and one by one pulsed until they were in little bits like rice. What beautiful colors, huh?
This is the curry spice that I used. I used to have an herbal gift shop way back when and we sold Frontier Co-op products. They have thousands of quality, natural products. We are talking everything you need to cook, craft or heal your body with organic herbs, spices and other botanicals. Good stuff. (This is not a sponsored post….I just really like them. 😉 ) Another cool thing about them is that you can sign up with your friends and neighbors to form a buying club and get wholesale prices. You can check it out here if you are interested.
Vindaloo is of course pretty hot so just use what ever curry spice you like. It’s the curry flavor that you are going for. I have a nice set of very unusual spices from Trader Joes that my step daughter bought me and I want to use those next time. It has Ras El Hanout, Zhoug, and Pilpelchuma. They were really tasty but I didn’t know exactly how to use them but I think this will be the perfect application for them.
To make this dish, I quickly sautéed the vegetables in some curry powder and coconut oil and garnished with cashews and cilantro. Delicious! The whole point of this post is the idea of the vegetable rice. Whatever seasoning you use on it is up to you so be creative! Experiment with herbs and spices, seeds and nuts. And please drop me a line and let me know if you come up with a good one, because I would love to hear about it. Enjoy! (scroll down for nutrition information)
- 2 cups riced cauliflower
- 2 cups riced broccoli
- 2 cups riced red cabbage
- 2 cups riced carrots
- 2 Tablespoons coconut oil
- 3 Tablespoons curry powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup cashews
- cilantro for garnish
- Rice each vegetable separately by pulsing in a food processor. Don't puree but just pulse until the vegetable turns into rice like pieces.
- In a large skillet add your coconut oil and melt.
- Then add your curry powder and mix well.
- Lastly add your vegetables and mix well so the spices get on all the vegetables.
- Saute for about 5 minutes and vegetables are cooked but not mushy.
- Sprinkle cashews and cilantro on top and serve.