Thai Curry Cauliflower Rice

Preparation Instructions:

  1. Remove the garlic, string beans, cilantro and sauce from the container. Smash the garlic. Cut the beans into bite sized pieces. Chop the cilantro.
  2. Add about 1 tbsp of oil to a medium sauté pan and place over high heat.
  3. When the oil is hot add string beans and garlic to the pan. Season with salt and cook until the string beans start to change color.
  4. Add cauliflower rice mixture and cook for 1-2 minutes until well combined with the rest of the ingredients.
  5. Add the sauce and cook for another 2-3 minutes until the dish thickens then stir in the cilantro. Serve immediately.

CAULIFLOWER, SNAP PEAS, ONION, CARROTS, RED CURRY (ORGANIC SUNFLOWER OIL, FILTERED WATER, ORGANIC SUGAR, GARLIC CHILI SAUCE (ORGANIC SUGAR, FILTERED WATER, GARLIC, ORGANIC APPLE CIDER VINEGAR, SEA SALT, CRUSHED RED PEPPER), COCONUT MILK POWDER (COCONUT MILK, MALTODEXTRIN, SODIUM CASEINATE), ORGANIC WHITE VINEGAR, ORGANIC TAMARI SOY SAUCE (WATER, ORGANIC SOYBEANS, SALT, ORGANIC ALCOHOL), SEA SALT, PASTEURIZED EGG YOLK, CURRY POWDER (CORIANDER, TURMERIC, CUMIN, SALT, FENNEL, CHILI, FENUGREEK, GARLIC POWDER, CASSIA, CURRY LEAVES, CLOVES, AND SPICES), GARLIC, NON-GMO CORN STARCH, CULTURED DEXTROSE, ORGANIC HAWAIIAN GINGER, LIME JUICE CONCENTRATE, DRIED GARLIC, XANTHAN GUM, PAPRIKA), GINGER, GARLIC, CILANTRO

CONTAINS: MILK, EGG, SOY

Nutrition Facts

Serv. Size: 7 oz (198g), Servings: 2, Amount Per Serving: Calories 150, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 330mg (14% DV), Total Carb. 18g (6% DV), Fiber 4g (16% DV), Sugars 8g, Protein 3g, Vitamin A (110% DV), Vitamin C (80% DV), Calcium (6% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

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