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
- 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
- cut cauliflower into bite sized pieces and add to the pot with the chicken broth, reserve 2 cups of the cauliflower bits
- add coconut milk slowly, stirring as you go
- add another tbsp curry powder and 1 tsp cinnamon then cover and let cook for 10 minutes
- cut tips off of green beans and cut in 2 inch pieces, add to the pot
- cut tomatoes in bite sized pieces and add to the pot along with the pickled jalapenos (slice if need be)
- in a saute pan, heat 1 tbsp coconut oil on medium low heat and mince garlic
- once coconut oil is melted, add garlic
- after 2 minutes add the reserved 2 cups of cauliflower
- take a couple spoonfuls of the curry coconut milk sauce and spoon it over the cauliflower along with 1 tsp cinnamon.
© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.
