Recipe and photos courtesy of Nicole Kypraios
Prepare Nature’s PRIME Nuggets in a large pot according to package directions.
Wash and dry produce (except cauliflower rice). Core, deseed, and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.
Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
While veggies cook, heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower rice; season with ¾ tsp salt (1½ tsp for 4 servings). Cook until lightly browned, 3-4 minutes. Stir in ¼ cup water (1⁄3 cup for 4); cook until cauliflower is tender, 3-4 minutes more. Turn off heat.
Meanwhile, add a large drizzle of oil to pan with veggies, then stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.
Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. Stir in half the cilantro. Taste and season with salt. Stir in more lime juice if desired. Turn off heat.
Roughly chop peanuts. Stir lime zest and 1 TBSP butter (2 TBSP for 4 servings) into pan with cauliflower rice. Divide cauliflower rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.
Plate Nature’s Meat Nuggets and enjoy!
Visit ImprovedNatureDirect.com to purchase Nature's PRIME Nuggets
Ingredients
Directions
Prepare Nature’s PRIME Nuggets in a large pot according to package directions.
Wash and dry produce (except cauliflower rice). Core, deseed, and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.
Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.
While veggies cook, heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower rice; season with ¾ tsp salt (1½ tsp for 4 servings). Cook until lightly browned, 3-4 minutes. Stir in ¼ cup water (1⁄3 cup for 4); cook until cauliflower is tender, 3-4 minutes more. Turn off heat.
Meanwhile, add a large drizzle of oil to pan with veggies, then stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.
Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. Stir in half the cilantro. Taste and season with salt. Stir in more lime juice if desired. Turn off heat.
Roughly chop peanuts. Stir lime zest and 1 TBSP butter (2 TBSP for 4 servings) into pan with cauliflower rice. Divide cauliflower rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.
Plate Nature’s Meat Nuggets and enjoy!
