This recipe started as a vegetarian Plated recipe, but I made some tweaks to it!
- 1/4 oz of ginger minced
- 1 onion minced (I'm lazy so I buy pre-cut onions from Trader Joe's:)
- 1 head of Cauliflower
- 1 TBSP of Truvia Brown Sugar
- 1 TBSP of Red Curry Paste (if you want it spicy, otherwise add less)
- 1 Can of Trader Joe's Organic Coconut Milk (or similar)
- 8oz of Vegetable Stock
- 1 TBSP of Peanut Butter (find one that is low in carbs, I used a Justin's packet)
- 2 TSP of GF Soy Sauce or Coconut Aminos
- 2 Chicken Breasts
- 5 oz of Baby Spinach
- 2-3 packs of Miracle Noodles, Angel Hair (I used 2 packs)
Heat oven to 450.
Rinse cauliflower and cut into small pieces, or do the trick I just learned which is to wrap the head of cauliflower into a towel and then smash it against the counter a few times! Magic! Super fun too if you have some aggression to get out:) Then toss cauliflower with olive oil, pink salt and pepper. Place on parchment on a cookie sheet. Then rub chicken breast with olive oil, pink salt, and pepper on both sides and place on cookie sheet as well. Cook both for about 15 minutes.
While cauliflower roasts, mince the ginger and onion. Heat olive oil in a medium pot on medium heat and then add the ginger and onion, cook until soft (3-5 minutes). Season with pink salt and pepper and add the Truvia Brown Sugar. Stir to combine for 2 minutes and then add the red curry paste, stir and cook for a minute more.
Add coconut milk, vegetable stock, peanut butter, and soy sauce/coconut aminos to the pot with curry mixture. Increase heat to high and let the mixture boil and then reduce to medium and simmer for 10 minutes or so.
While sauce is simmering prepare Miracle Noodles per instructions on the package.
Remove cauliflower and chicken from the oven once the cauliflower is brown on the end and looking roasted. Chop chicken into bite size pieces and then add chicken, cauliflower and spinach into the pot combining all flavors.
Then for the last step add Miracle Noodles to the pot with everything else!
This makes at least 4 large servings or 6 smaller servings!
ENJOY! Photos were originally posted on my Instagram page