John Myers
Quick Bean and Peanut Sauce with Cauliflower Rice
The perfect quick bean and peanut sauce with cauliflower rice recipe with a picture and simple step-by-step instructions.
for the cauliflower rice
- 1 tbsp Coconut oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 tsp Cumin
- 1 tsp Grated ginger
- 0,5 Pc. Chilli pepper
- 1 Can Chopped tomatoes
- 200 ml Vegetable broth
- 1 tbsp Peanut butter
- 1 Msp Cinnamon
- Tamari soy sauce
- 0,5 Pc. Lemon
- Pepper
- 0,5 bunch Parsley
- 100 g Basmati rice
- 1 piece Cauliflower
- 1 tbsp Curry powder
- 1 tbsp Coconut oil
- Salt
- 0,5 Pc. Lemon
- Peel and finely chop the onion and garlic. Halve, core and chop the chilli pepper. Heat the oil in a saucepan and sweat everything in it. Briefly toast the cumin and grated ginger. Pour in the chopped tomatoes and vegetable stock, bring to the boil briefly and then simmer for a few minutes over a medium heat, stirring occasionally.
- Stir in the peanut butter, squeeze in the lemon juice, season with cinnamon, tamari and pepper and finally stir in the chopped parsley.
- The dried beans must be soaked in water for about 12 hours beforehand. Cook in the pressure cooker with the 1st ring for about 15 minutes. Then stir the beans into the sauce. If you don’t have time, just use a can of beans.
- For the cauliflower rice, prepare the rice according to the instructions on the packet. Chop the cauliflower and chop the size of rice grains. Cook with the rice for the last 3 – 5 minutes. Drain and stir in the curry powder and coconut oil. Season to taste with salt and lemon juice. I also use this side dish with many other dishes.
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