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Cauliflower and coconut curry

Cauliflower and coconut curry

It was A LOT of food Caulfilower we have 4 CCauliflower jars of curry, veg, Caluiflower tofu Caulifower the fridge for leftovers!! Cauliflower and coconut curry the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes. There are numerous ways a curried dish is made with varying ingredients like coconut milk, cream, yogurt etc. Another yummy supper! and was the perfect amount of cauliflower for me and did not overcrowd the pot.

Cauliflower and coconut curry -

Absolutely delicious!! I made my own coconut milk which was so easy to do. The recipe is simple to follow and great for batch cooking which I do a lot of on the weekends. This recipe is a hit! Tonight was my 3rd time making it. What I love about this recipe most is the base.

The base is so good that you can easily build on it with whatever you might have on hand. Added those plus some veggie broth to cover all ingredients.

Still turned out incredible just like the other 2 times when I had followed the recipe exactly. I made this recipe for the first time tonight and loved it! I used maple syrup, low sodium soy sauce, and full fat coconut milk because that is what I had.

It was a delicious and this recipe is definitely a keeper! Wow, this was delicious! I did make a few changes. I used 5 tablespoons Mae Ploy red curry paste and a whole tablespoon turmeric, which made it a lovely gold color. I was a little heavy handed with the curry paste because I added extra full-fat coconut milk.

The curry seemed a bit thin so I used my immersion blender to blend all the smaller cauliflower bits in the pot, which thickened it up nicely. It was delicious! I could taste everything… the ginger, the shallots, the jalapeño..

The next night I reheated the leftovers, adding some fresh parboiled and drained broccoli to the pot. It was even better the second night. the curry that has my meat-eating coworkers making one plant based meal per week at home. and my personal favorite.

Great curry recipe! The longest piece is of course the chopping, but it is oh so worth it — The flavors merry together well. Made this tonight. It was incredible. I only had a cup of coconut milk so I extended it with a cup of water.

For the chickpeas, I started with a cup of dry ones, soaked them 3 hours and then pressure cooked for 15 minutes until just past crunchy. They expanded to about 2 cups but I used them all. Cauliflower was a small head separated into florets.

All other ingredients were set to 4 servings except for the red curry paste. I used a full four-ounce jar.

This was DELICIOUS. Thank you so much for the recipe. I am new to the curry paste, so I only used Tbsp and half of the coconut milk, and it was amazing with brown rice.

A winner here. this is everything i need when i am craving a curry! one of my favorite dishes to make — simple and delicious. This was delicious! Thank you, Dana.

I do have to say, mise en place took more like 20 minutes. It took 5 minutes just to get all of my ingredients lined up on the counter LOL. and was the perfect amount of cauliflower for me and did not overcrowd the pot.

Other than that I followed this recipe exact, including the maple syrup I think coconut sugar would be better. TIP: I put the shallot, garlic, ginger, and serrano in my small processor and minced them all together to save time.

I sautéed some thick-sliced red onion and bell peppers and placed them on top of brown rice in the bowls and then ladled this curry on top.

I added to that some cilantro, lime juice and cubed, caramelized, chili-garlic tofu. It was A LOT of food so we have 4 pint jars of curry, veg, and tofu in the fridge for leftovers!!

Another yummy supper! I also decided to add spinach for color and texture. Ooo, love it! Those additions sound perfect. So glad you all enjoy the curry, thanks so much for the review, Megan! Lord have mercy 🎃👻 Fabulosity! Thank you for each and every recipe…. Thank you so kindly for all of your videos, detailed offerings of food wisdom, and a recipe that just shines.

I can not consume dairy or sugars in any form. Hi Nell, coconut milk is pretty key, but the next best option would be a thick, plain, homemade cashew milk similar to almond milk , but with less water. You can leave the sweetener out or add a little extra coconut aminos.

Hope that helps! This curry was a huge hit. I changed the amount to make it for 8 people at a potluck event and it was gone within the hour! I found the amount of coconut milk to be too much. I had to add more vegetables and I used cornstarch to thicken it.

I added zucchini and extra cauliflower. A definite hit and really quite straightforward to make. So good! I used 1 can of coconut milk and 1 cup of veg broth and doubled the cauliflower. Loved it over rice, thank you!! Simple and delicious. I omitted the serrano peppers but added a sprinkle of cayenne pepper and everyone liked it, including my toddler.

I made this last week for dinner! After years of being too intimidated by curry to chance making it myself I picked this recipe and gave it a go. It was really easy and really delicious! I also used two serano peppers instead of one because I like spicy food.

That was a bit of a mistake! Because of this it was a little bit to spicy for me. In the future if I use red curry paste again I may just go with half of a serano : After realizing it was a little too hot for me I added about a cup of frozen peas and they cooled it down considerably!

I served it with a little massaged kale, brown rice, red onion, and cilantro! It was a super fun and flavorful first attempt at curry.

Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Facebook Instagram Pinterest Twitter YouTube. Search for. A minute hearty and satisfying entrée or side perfect over greens, cauliflower rice, or grains!

Author Minimalist Baker. Print SAVE SAVED. Prep Time 5 minutes minutes. Cook Time 25 minutes minutes. Total Time 30 minutes minutes. Servings 4. Course Entrée. Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan.

Freezer Friendly 1 month. Does it keep? Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric. Instructions Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper.

Sauté for minutes, stirring frequently. Add curry paste starting with the smallest suggested amount and adding more later if needed and stir.

Cook for 2 minutes more. Add coconut milk see photo , turmeric, maple syrup or coconut sugar optional , coconut aminos or tamari , and stir. Bring to a simmer over medium heat. Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.

Cover and cook for minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer — lower heat if boiling. At this time, taste and adjust the flavor of the broth as needed.

We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor.

Serve as is, or over rice, quinoa, or greens optional. Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion optional. Coconut cauliflower and chickpea curry Recipe by Angela Boggiano. Serves: 4.

Rate this recipe. See more recipes Mains Vegetarian Curries Vegetables Gluten-free Vegan Under calories. Angela Boggiano Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.

Ingredients 2 tbsp olive oil 1 large onion, finely chopped 40g root ginger, peeled and finely chopped 1 green chilli, finely chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 1 x 28g pack coriander, stems chopped finely and leaves roughly chopped 1 cauliflower, broken into florets, about g prepared weight 1 x g tin chickpeas, drained and rinsed 1 x g tin coconut milk juice of ½ lemon.

Step by step.

Super Hypoglycemia diet plan one pot cauliflower Caukiflower chickpea curry. These go ccoconut nicely with the cauliflower. But you could Foods that lower cholesterol naturally currj lentils or another type cocnout bean! The star of this recipe though is the curry sauce. I would happily just drink it by itself! Let this cook for about 30 seconds until fragrant then add the chopped tomatoes and tomato puree. Use a hand held blender or pour into a nutri bullet and blend until smooth. I find this recipe really coconit and soothing to make. Of course, this EGCG and allergies will happen on the stove Caulflower not on nad countertop, I just had to move my pot near the window to show you:. This butternut and cauliflower curry recipe is very flexible, so I encourage you to use it as a template. Here are some ideas to change it up:. Then be sure to try my Curried Red Lentil DipCurried Cauliflower Soupor Curried Lentil Soup!

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