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

1. In a large sauteé pan on medium-high heat add the coconut oil.

2. 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.
3. Add in the frozen peas and stir.

4. Once the peas are cooked, turn the heat down to low and add in the garlic and stir to combine.

5. Then add in the cumin, turmeric, curry powder, onion powder and flour. Stir to combine and cook for about 1-2 minutes.

6. 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.

7. Pour in the coconut milk and stir. Cooking until the liquid sauce starts to bubble.

8. Remove from heat and sauce should thicken while cooling.

To plate:
1. 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.

2. Top dish with scallions, cilantro or crushed peanuts.