Fair warning: this Meatless Monday’s going to heat things up.
This recipe’s a great mix of spicy and sweet. The crunch of the cashews adds a nice variance in texture, and it’s chock-full of veggies!
If you don’t like a lot of heat, cut out the red pepper flakes.
1 tsp. olive oil
½ c. diced onion
4 cloves garlic, minced
1 Tbsp. curry powder
¼ tsp. red pepper flakes
½ tsp. cumin
1 12-oz. bag cauliflower rice
2 carrots, peeled and diced
20 oz can pineapple chunks, drained
1 c. frozen green peas
2/3 c. raw cashews
- In a large non-stick pan, heat oil over medium-high heat. Add the onion and garlic and cook for 1 minute.
- Stir in spices.
- Add the cauliflower and carrots and cook for about 5 minutes.
- Add pineapple, peas and cashews and cook for another 5 minutes.