Ari Korman RD

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Turmeric Mango Curry Cauliflower Rice

High-fiber cauliflower rice featuring anti-inflammatory turmeric (my all time favorite spice!) with a little sweetness from mango and raisins. Turmeric fights inflammation through its active ingredient, curcumin, which is activated by adding a little black pepper. That’s also what gives the dish it’s beautiful bright color!⁣ Curcumin has been shown in many studies to be equally as effective as many anti-inflammatory drugs, and not only is it its own antioxidant, but curcumin has been shown to boost the antioxidant function of your body’s natural antioxidants too.

For a vegan or vegetarian version you can substitute in tofu for the chicken! This recipe makes about 4 servings, so it’s perfect for a meal prep or one-pot family dinner.

Ingredients

16 oz (1 lb) cauliflower rice ⁣
6 Tbsp Trader Joe’s mango curry sauce⁣
3 cups frozen broccoli florets⁣
1 cup chopped carrots⁣
2 boneless skinless chicken breasts⁣
1/2 cup crushed cashews ⁣
1/2 cup raisins⁣
1 Tbsp turmeric⁣
1 Tbsp garlic powder⁣
Dash salt & pepper⁣

Directions

Heat a pan on medium. Cut chicken into cubes and cook separately on a pan for ~ 10 minutes (or you can buy plain already cooked chicken). Heat a large pot on medium and coat with cooking oil of choice. Add the broccoli and cook for ~5 minutes. Add in the cauliflower rice, carrots, curry, and spices. Cook for ~7-10 minutes, until the veggies are basically done, then add in the cooked chicken, cashews, and raisins and mix well to combine with the sauce. Enjoy!

Brands I Used

Trader Joe’s Amba Mango Curry Sauce