Ingredients

The following ingredients have 4 Servings
  • 1 tsp coconut oil or other cooking oil of choice
  • 1 onion (325 g, approx. 2 cups diced)
  • 4 cloves garlic, minced
  • 1 head of cauliflower, riced (800 g)
  • 1 tbsp curry powder
  • 1 tsp coriander
  • 1/4 tsp red pepper flakes, optional
  • 1/2 tsp cumin
  • 4 carrots, peeled and grated (300 g, approx. 2 cups grated)
  • 14 oz can pineapple chunks, drained (or 1/2 a fresh pineapple, diced)
  • 1 cup frozen green peas (170 g)
  • 2/3 cup raw cashews (100 g)
  • pinch of salt and pepper, to taste

Instruction

  • In a large non-stick pan or wok, heat the coconut oil over medium heat. Add the onion and garlic and cook until it starts to soften, about 2-3 minutes.
  • Add the spices, stir and cook for another minute or two.
  • Stir in the cauliflower and carrot and cook for another 5-6 minutes.
  • Add the rest of the ingredients, mix well and let cook for another 4-5 minutes.
  • Season with salt and pepper, if needed.
  • Serve right away with fresh cilantro, if desired.