Cauliflower Curry

summer bulgur-heirloom tomato salad
So today while I probably should’ve been studying for the midterm I just realized is coming up next week, I decided to spend some time making curry. It’s not as time consuming, difficult or ingredient intensive as most people assume but it is definitely something that takes a little time and planning. Curry is great with different veggies, especially cruciferous ones like broccoli and cauliflower.

  • 1 head cauliflower
  • yellow curry powder
  • 2 tsp cinnamon
  • 1 can coconut milk
  • 1/2 cup chicken broth
  • pickled jalapenos
  • 10 green beans
  • 1 red onion
  • 3 cloves garlic
  • coconut oil
  • 2 roma tomatoes
  1. over medium high heat, melt 2 tbsp coconut oil in a pot, dice onion and add along with 2 tbsp of the curry powder, once coconut oil is melted
  2. cut cauliflower into bite sized pieces and add to the pot with the chicken broth, reserve 2 cups of the cauliflower bits
  3. add coconut milk slowly, stirring as you go
  4. add another tbsp curry powder and 1 tsp cinnamon then cover and let cook for 10 minutes
  5. cut tips off of green beans and cut in 2 inch pieces, add to the pot
  6. cut tomatoes in bite sized pieces and add to the pot along with the pickled jalapenos (slice if need be)
  7. in a saute pan, heat 1 tbsp coconut oil on medium low heat and mince garlic
  8. once coconut oil is melted, add garlic
  9. after 2 minutes add the reserved 2 cups of cauliflower
  10. take a couple spoonfuls of the curry coconut milk sauce and spoon it over the cauliflower along with 1 tsp cinnamon.

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