
Cauliflower & Vegetable Curry
Cauliflower & Vegetable Curry
Ingredients
- 1 cauliflower stem, diced into ½” pieces
- 1 green bell pepper, diced and seeded
- 1 medium white onion, diced
- 1 cup frozen peas
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 Tablespoon Curry Powder
- ¼ teaspoon onion powder
- 1 Tablespoon all purpose flour
- ½ Cup Vegetable Broth
- 1 13.5oz. Can of Coconut Milk
Instructions
- In a large sauteé pan on medium-high heat add the coconut oil.
- Once the oil melts add in the diced cauliflower stem, green bell pepper and, cooking and stirring until onions become transparent. About 5-7 minutes depending on heat setting.
- Add in the frozen peas and stir.
- Once the peas are cooked, turn the heat down to low and add in the garlic and stir to combine.
- Then add in the cumin, turmeric, curry powder, onion powder and flour. Stir to combine and cook for about 1-2 minutes.
- Add in ½ cup vegetable stock, scraping the bottom of the pan. I make my own vegetable stock and freeze it into ice cube trays to use when I need it.
- Pour in the coconut milk and stir. Cooking until the liquid sauce starts to bubble.
- Remove from heat and sauce should thicken while cooling.
- Fluff Cauliflower Rice with fork and serve in a bowl or deep plate. (If you prefer to use rice, I suggest a white Basamati Rice) Place a heaping spoonful of the cooked curry vegetable mix over the Cauliflower Rice and spoon extra Curry sauce over top.
- Top dish with scallions, cilantro or crushed peanuts.
To plate:
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