A fantastic and nutritional variation to any ͞rice͟ dish. Colourful and packed with flavour and a wide range of essential vitamins and nutrients.
1. Peel and chop parsnips and carrots, remove stems from cauliflower and
separate into florets. Place cauliflower, parsnips and then carrots
separately into a food processor turning them individually into ͞rice͟.
Set each aside in separate bowls.
2. Heat two large frying pans each with 1 tablespoon of coconut oil.
Combine cauliflower and parsnip ͞rice͟ into one pan with ground turmeric
and coriander. In the other add the carrot ͞rice͟ with the ground
cumin. Cook each on low heat for 10 mins, stirring regularly to avoid
sticking.
3. Heat a large pot with 1 tablespoon of coconut oil. Once heated add
diced peppers, celery and 2 tablespoons of curry spice, stir till coated
and cook for 5 minutes until tender. Season with salt and pepper.
4. Add diced courgette and eggplant to the pot with peppers and celery,
add the rest of the curry spice, stir till coated and cook for 5 mins
until tender. Season with salt and pepper.
5. Add stock to the curry vegetable mixture and reduce heat to a simmer.
6. Fill a second large pot half full of water and add diced sweet potato
and swede. Bring to a boil and cook for 10-15 minutes until tender.
7. Once sweet potatoes and swede are cooked through strain the water and
add them to your curry vegetables and stock. Add coconut cream and
thicken with tapioca flour and water mixture.
8. Taste! Season to your liking both curry mix and veggie ͞rice͟ with salt and pepper if desired.
9. To plate place ͞Rice͟ into a large bowl keeping the Carrot separate
from the cauliflower and parsnip mixture to keep a colour separation.
Top with vegetable curry and serve.
10) Enjoy.
