Chicken of the Woods Curry with Riced Cauliflower

This vegan curry is packed with flavor and the health benefits of chicken of the woods

Prep Time 30

Cook Time 15

Course Main Course

Servings 4

1 Tablespoon Coconut Oil plus more for cauliflower
1 Cup Onion chopped
1 Pound Chicken of Woods chopped into smaller pieces
1 Pinch Salt
1 Tablespoon Ginger finely grated
2 Cloves Garlic pressed and minced
2 Cups Red and Yellow Peppers sliced
1 Cup Carrots sliced on diagonal
2 Tablespoons Red Curry Paste
1 Can Coconut Milk
½ Cup Water
1 Cup Baby Bok Choi or Kale sliced
1 ½ Teaspoons Sugar brown, coconut, turbino (we omitted this to stick to our no sugar diet but added more coconut amino)
1 Tablespoon Tamari
2 Teaspoon Rice Vinegar
2 Teaspoon Lime juice
1 Handful Basil and Cilantro chopped
Red pepper flakes to taste
1 Handful Scallions chopped
1 Head of Cauliflower riced

Prep and clean chicken of the woods prior to cooking.
Get the oil in the pot very hot. Add onions and sprinkle of salt until onions are translucent. About 5 minutes.
Add ginger and garlic and cook for 30 seconds.
Add peppers, carrots and cook for 4 minutes. Then add curry paste.
Add coconut milk, water, greens, and sugar (if using) and chicken of the woods.
Stir to combine and simmer over medium / high heat and cook until carrots and chicken of the woods are tender
While the pot simmers. Prep the cauliflower and rice it in a food processor. You want to press pulse until the cauliflower is like large pieces of rice. Make sure it isn't too fine. Squeeze out water from cauliflower and sauté in a wok or frying pan in olive oil until cooked through and slightly golden.
Remove the dutch oven with the curry from heat once the chicken of the woods and carrots are tender. Add tamari and lime juice.
Garnish with chopped basil, cilantro and scallions
Serve with riced cauliflower

You can also serve with basmati rice and naan bread but we're trying to follow low carb diet.

This tastes amazing reheated too!

Keyword chicken of the woods, red curry