Masala Cauli-Fried Rice
with Asparagus and Coconut
Nutrition and flavour packed vegan low-carb dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Nutrition and flavour packed vegan low-carb dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Cauli-fried rice
Coconut milk
0 ML
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Peel and cut carrots to very small cubes. Peel and mince onion and garlic. Peel and grate ginger. Remove chilli stem (and seeds, if you prefer a milder heat) and mince chilli. Halve cherry tomatoes. Rinse asparagus well. Cut off and discard woody asparagus stems. Cut asparagus to sticks. Grate cauliflower with a box grater or chop to small crumbles with a sharp knife (see pro tip).
2 Mix spices
In a small bowl, combine garam masala, turmeric, coriander powder, cumin, mustard seeds and chilli powder (adjust the amount of chilli powder to your taste). Set aside.
3 Fry cauliflower
Heat oil in a large pan over medium-high heat. Fry cauliflower crumbles for 5 minutes until lightly browned. Remove from the pan and set aside.
4 Fry veggies
Add a bit of oil and fry carrot, onion, asparagus, garlic, ginger and chilli for 5 minutes.
5 Add spices
Add cauliflower back to the pan. Add the spice mixture. Stir for 2 minutes.
6 Add and finish
Add cherry tomatoes and coconut milk. Heat well and season with salt and pepper to taste. Serve with lemon wedges and chopped fresh coriander. Squeeze some lemon juice on top of the dish just before eating.
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