Cauliflower Rice Coconut Tofu Curry

Soup season. It’s coming.

For the first time in my life, I’m actually looking forward to the fall. The temperatures were brutally hot here in Colorado for most of the summer, and though I love the heat, I’m totally excited for milder temps. And all my favorite fall comfort foods. This hearty, immune-boosting curry is a cinch to make, really customizable and insanely delicious. 

1 yellow onion, chopped

3 carrots, sliced into rounds

2 cups water or veggie broth, divided

2 tbsp curry powder

2 tsp sea salt

½ tsp turmeric

¼ tsp black pepper

5 cloves garlic, minced

1 tbsp minced fresh ginger

1 can organic white beans 

1 1/2 cup cubed tofu

1 1/2 cups riced cauliflower (can buy this frozen or I grate fresh cauliflower)

1 can organic coconut milk

1 cup frozen peas

Fresh cilantro for topping

• Saute onion in a little avocado oil in a large saucepan over medium heat for 5 minutes or until slightly browned
• Add carrots and continue cooking for 10 minutes, stirring frequently
• Add ½ cup water, curry powder, salt, turmeric, black pepper and cook for a few more minutes
• Add garlic, ginger, white beans, protein, cauliflower and remaining water and bring to a boil
• Reduce to a simmer, cover, and let cook on low heat for 10 minutes
• Add coconut milk and peas and cook over medium heat for a few minutes, until coconut milk has incorporated into the mixture and peas have thawed
• Serve with fresh cilantro