A riddle for today – what do you call a girl who grew up in North Dakota that likes coconut curry? Nothing, because it doesn’t exist. Buzzkill right?! But WAIT, the impossible is possible! There is at least one born and bred upper Midwest gal the LOVES coconut curry – and also created this amazing roasted bok choy and cauliflower coconut curry bowl.
When you grow up in a strong German and Scandinavian cultured state, you eat things like knoephla (dumpling) soup, lefse (just Google it), and the classic Midwest-created hot dish (anything goes). You aren’t asking mom to make a coconut curry dinner with roasted bok choy, cauliflower rice, and edamame after shoveling the snow off the driveway. Just doesn’t happen…
It’s SO sad really. Sad that it took me this long to discover and frequently make coconut curry dishes. It’s like when you have those dreams that you walk in a room completely naked, and no one tells you to put clothes on. Why didn’t someone tell me what culinary adventure I had been missing all these years?!
I know why…curry sounds scary. Like it might make you sweat profusely or burn your tongue off. Midwesterners don’t like things with a kick. It’s not in our blood. But despite the fact that I can barely stand the heat of Hot Tamale candies, coconut curry is something I CAN eat (and like). In fact, it’s really not that hot at all (or at least my version isn’t).
This roasted bok choy and cauliflower coconut curry bowl is a great option for lunch or dinner. It’s vegan, and totally hits the spot when you need a meatless meal. The bok choy roasted in sesame oil, the cauliflower rice sautéed in a coconut aminos and ginger blend, and the hearty shelled edamame make up a bowl so filling, so robust, that the coconut curry is just icing on the cake!
I love how customizable this bowl can be. Want an extra kick? Add more curry, or a spicier curry paste to the sauce! Can’t do soy? Replace the shelled edamame for a vegetable of choice. Like eating things with a smiley face? Assemble edamame eyes and a bok choy smile accordingly.
I make a big stash of this, mix it all up, then store it in the fridge for easy lunches I can reheat throughout the week Leftovers = life savers. And chowing face first into a bowl of nutrient-dense veggies just makes me feel good!
I used a variety of “non-traditional” ingredients for this roasted bok choy and cauliflower curry bowl but you could sub certain elements if desired, like using soy sauce instead of coconut aminos and cornstarch instead of arrowroot powder.
Time Saver Tip
Make the cauliflower rice ahead of time and store in the refrigerator until ready to incorporate into the dish. Or simply pulse the cauliflower florets into “rice” and store in a large container until time to sauté and add the flavor elements. Note – it is easier to grate the ginger if frozen.
- 1 head baby bok choy
- ½ teaspoon sesame oil
- 3 cups cauliflower rice (about half a head)
- ½ teaspoon coconut oil
- 1 cup matstick carrots
- 2 teaspoons grated ginger + ½ teaspoon, divided
- ¼ teaspoon salt
- 3 tablespoons coconut aminos
- ½ teaspoon rice vinegar
- 1 teaspoon lime juice
- ¾ teaspoons red curry paste
- 1 cup full-fat coconut milk
- 1½ teaspoons arrowroot powder
- ⅓ cup shelled edamame
- Turn the oven broiler to low
- Disassemble the bok choy. Wash and pat dry, then place on a large baking sheet and cover evenly with the sesame oil. You may need more oil depending on the amount of bok choy
- Heat under the broiler for 5-8 minutes, watching it carefully so it doesn't burn. The tops of the leaves may get slightly crispy. If so, discard that part. Chop the bok choy into bite-sized pieces and set aside
- Cut half head of cauliflower into large florets and pulse them for a few seconds in a large food processor until pieces the size of rice form
- Heat the coconut oil in large skillet on medium/high and add the cauliflower rice, matchstick carrots, 2 teaspoons grated ginger, salt, coconut aminos, and rice vinegar. Mix well and sauté 8-10 minutes, until rice and carrots begin to soften
- Scoop the cauliflower rice out of the pan and turn the heat down to medium/low
- Pour in the coconut milk and add the lime juice, ½ teaspoon grated ginger, and curry paste. Mix well
- Let coconut curry heat thoroughly (a few minutes) then take off the stovetop and add the arrowroot powder, whisking well to avoid clumps
- Assemble the cauliflower rice, chopped bok choy, and edamame into a bowl. Pour the coconut curry liquid on top and mix well