Thai Vegetable and Tofu Curry

If you look closely at the picture you will notice the white stuff under the curry and you might think its rice. Well.....wait for it........ its actually cauliflower (shocking!) okay maybe Im being a bit over zealous, but today I wanted to make dinner low carb and I wanted to make thai curry.  But you can't have curry with out something to soak up the sauce and you can't eat rice without getting the carbs.  So to help with a complicated problem what would any sane person do?  Look it up on Google of course! It told me that cauliflower chopped up in a food processor will be the perfect substitute for rice.  Well I'm hear to let you know that it worked out pretty well.

Thai Vegetable and Tofu Curry
Adapted from Eating well


Ingredients

• 2 teaspoons canola oil
• 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
• 1 medium onion, halved and sliced
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 1-2 teaspoons green curry paste, to taste (the original calls for red, but all i could find was green)
• 12oz Extra firm tofu drained (use about half the package) 
• 1 Cup vegetable broth
• 1 Cup Coconut milk
• 1 Tablespoon fish sauce
• 1 teaspoon light brown sugar
• 2 Cups broccoli
• 3/4 Cup Cabbage
• 2 Cups baby spinach
• 1 Tablespoon lime juice
• lime wedges

For the "RICE"

1 Head of Cauliflower

Directions 

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes.

Add garlic, ginger and curry paste; stir to mix. Add tofu and cook, stirring, until fragrant, about 2 minutes. 

Stir in broth, coconut milk, fish sauce and brown sugar; bring to a simmer. 

Add broccoli and cabbage, reduce heat to medium-low and simmer, stirring occasionally, until   broccoli is tender, about 10 minutes.

Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.

To make the Cauliflower rice 

take one head of cauliflower, wash and cut it up to fit into a food processor, chop/grind until it looks like couscous 

using another pan on medium high heat, add some cooking spray and cook the "rice" for about 3-4 minutes until warm and serve with your thai vegetables.