Red Curry Eggplant and Kale Over Cauliflower “Rice”

I’ve always thought that Christmas should be in February. December is so soon after Thanksgiving, plus December 25 is barely even winter. We take down all of the pretty decorations just in time for “real” winter to hit. Now it’s cold and dreary… and blah. Wouldn’t it be better if we still had Christmas to look forward to?

The again, as sad as I am that the holidays are over I’m more than ready to get back into a normal routine. I’m completely exhausted from all of the running around that we had to do last month. And my pants are uncomfortably tight from eating too many Christmas cookies. Bring on the healthy food! This month, I’m going to try to really focus on healthy, delicious, and easy recipes – the kind that you won’t mind throwing together when you don’t really feel like cooking.

Eggplant and Kale Curry with Chicken

Let’s start with this Red Curry Eggplant and Kale Over Cauliflower “Rice.” Thai curries are some of my favorite meals this time of year – there’s something about spicy red curry and coconut milk that really warms you to the core. In addition to traditional ingredients (chicken breast, red bell pepper, onion) this version is loaded with extra vegetables, like eggplant and kale. They give the curry tons of texture and I love the slightly sour flavor that the eggplant adds.

Instead of serving this curry over rice, I served it with finely chopped, seasoned cauliflower “rice.” I’ve been on a major cauliflower kick lately (I’ve gone through three of them this week!) and I loved the way the “rice” came out. It’s only takes a few minutes of chopping (a few seconds if you use a food processor) and adds a nice nutritional boost to this dinner.

I’m sharing the recipe over on Love Bakes Good Cakes, so head over there to learn how to make my Red Curry Eggplant and Kale over Cauliflower “Rice.” Jamie is having a series of guest bloggers share healthy recipes all month, so be sure to follow along and check out the #EatHealthy15 hashtag on social media.

NINJA kitchen system

We’re also giving away a Ninja Supra Kitchen System! This thing looks amazing, and I bet it would be great for helping chop the cauliflower for my curry or for mixing up one of the the chocolate peppermint green smoothies that I posted yesterday. Enter using the Rafflecopter Form below. Good Luck! 🙂

a Rafflecopter giveaway


By on January 5th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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10 thoughts on “Red Curry Eggplant and Kale Over Cauliflower “Rice””

  1. The Canadians do it right having their thanksgiving earlier in the fall plus that’s when the real harvest is anyway! Let’s petition to change the holidays! This is such a perfect winter mood and even though I’m weak with the spicy food, I do crave it more in the winter, it warms you up.

  2. Ha! I’m kind of with you when you said you wish Christmas was later in winter. I think it would make it easier for us all to get through the dismal winter months. Of course, your delicious curry dish will help with that too. Love the cauliflower rice!

  3. Heck yeah, I love curry this time of year! This sounds delicious…and I really want to try making cauliflower rice, it’s been “on my list” for a while now.

  4. I have tried making curry only a handful of times – and I always felt I had something missing! I can’t wait to try this version, Lauren! Thanks so much for joining us in the #EatHEalthy15 series! 🙂

  5. I mean seriously, why ARE Thanksgiving and Christmas so close together? I’ve always though Thanksgiving would better in March or something. Give us something to look forward to through the long, dreary winter. I’ve never tried cauliflower “rice” before, but that’s on my to-do list for the month! Love this recipe!


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