Sweet Potato Rice Cauliflower Red Curry

4 Servings
  • 20 min
    Prep Time
  • 20 min
    Total Time

This easy Sweet Potato Riced Cauliflower Red Curry features riced cauliflower, sweet potatoes, kale, warming spices and coconut milk. A bowl of yum in only 20 minutes!


  • 1 tablespoon olive oil
  • 3/4 cup finely chopped onions
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon finely chopped garlic
  • 1/4 teaspoon sea salt
  • 1 bag (12 oz) Cascadian Farm™ frozen organic riced cauliflower blend with sweet potatoes and kale
  • 1/2 cup canned unsweetened coconut milk (not cream of coconut)
  • 1 tablespoon chopped fresh cilantro leaves


  1. Step 1

    In 10-inch covered nonstick skillet, heat oil over medium heat. Add onion; cook uncovered 5 minutes.
  2. Step 2

    Stir in curry paste, garlic and salt; cook uncovered 1 minute.
  3. Step 3

    Add frozen cauliflower blend; stir. Cover and cook 7 minutes, stirring frequently.
  4. Step 4

    Stir in coconut milk; cover and cook 1 to 2 minutes or until cauliflower is tender.
  5. Step 5

    Garnish with cilantro. Serve with lime wedges and chopped peanuts or cashews.
  6. Step 6

    Combine with cooked shrimp or chicken for a quick meal.