Coconut Curry with Asparagus and Cauliflower Rice

• 1 cup cauliflower rice
• 6 Tablespoons coconut cream
• 1 scallion
• 1/2 cup chopped asparagus (about 4 spears)
• 1/2 Tablespoon olive oil
• 1 Tablespoon chopped cashews
• 1/2 teaspoon curry powder
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes

To prepare the cauliflower rice, first cut the cauliflower florets off the stalks, then pulse in a food processor until it’s in tiny, rice-like pieces.

Chop the asparagus and scallion into small pieces. Sautee the asparagus and scallion in olive oil until they start to soften, or about 5 minutes.

Add the cauliflower rice, coconut cream, cashews, and spices.

Sautee for 10 minutes. If it starts to thicken up too much, add a Tablespoon of water.

Cauliflower florets, about to be processed into rice

Asparagus, chopped up

Sauteing asparagus & scallion