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Bowl with cauliflower rice, avocado, red cabbage and cashew nuts
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Ingredients
Directions
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Chop the nuts coarsely. Roast it light brown in a dry, hot frying pan in a few minutes. Set aside.
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Heat half of the olive oil in a saucepan and fry the curry paste in a medium heat for 1 minute. Pour in the coconut milk, stir in and leave to soak for 5 minutes. Taste and stir in more curry paste to taste.
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Chop the onion, finely chop the red cabbage and cut the avocado into slices. Heat the remaining olive oil in a large frying pan and fry the onion for 5 minutes. Add the pressed garlic and cumin, cook for 1 minute. Spoon in the cauliflower rice, add 4 tablespoons of water and cover with a lid. Allow the cauliflower to cook under the lid for 5 minutes. Divide the cauliflower rice over bowls.
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Place the red cabbage and slices of avocado on cauliflower rice. Sprinkle the roasted cashew nuts over it and drizzle the curry sauce over it.
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Nutrition
715Calories
Fat92% DV60g
Protein26% DV13g
Carbs8% DV24g
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