Adria Wu showcased her nutritious Thai lamb curry with cauliflower rice dish on Sunday Brunch.

The ingredients are: 300g lamb rump (or any lean cut), cubed, 1 tsp coconut oil, 100g onion, roughly chopped, 100g carrot, roughly chopped, 100g celery, roughly chopped, 1 stalk of lemon grass, halved lengthwise, 250-250ml Water, 1 tbsp coconut oil, 1 onion or shallot, 3 thinly sliced ginger, 30g grated, 1-2 tbsp red curry paste, 400ml coconut milk, reduced fat, 1 tsp maple syrup, 200ml water or stock from lamb, 100g dark leafy Asian vegetable e.g. dao miu, choy sum, guy lan, 2 tbsp lemon balm or coriander, 1/2 lime and 1 sliced red chili (optional).

For the rice: 900g cauliflower, grated, saute?ed for 3 minutes, 1 tbsp coconut oil, 80g edamame, beans only, Sea salt and black pepper to taste.