Cauliflower Red Curry
- ktsveggielife
- Oct 27, 2017
- 2 min read
So I have been trying to be a lot more diligent with my yoga practice. And if loving the way yoga makes me feel physically, emotionally, spiritually, and mentally isn't enough to keep up my practice. My yoga partner is.
Anyway, I love curry. And obviously making curry from scratch doesn't intimidate me. But those are all recipes I have adapted and changed from other recipes. Creating my own curry recipe? That is intimidating. It has taken me years to get the courage to try.
I tried. Guess what. It was a huge success! Successful enough that I made it for my parents (who both hate cauliflower with a fiery passion) and they both told me how delicious it was. Mind you I pureed all of the cauliflower for them and didn't mention it. What they don't know will just make them healthier right?
Anyway, this recipe is super easy. You can have it made in the same amount of time it takes your rice to cook. Which is a beautiful thing. I am all about quick meals that are easy to make, nice to the bank account, and taste delicious. So enough talking, here is the recipe.
Ingredients
Coconut oil
1/2 yellow onion, minced
2 cloves garlic, minced
1 tsp ground coriander
1/8 tsp ground ginger
1/4 tsp salt
1 T red curry paste
1 can lite coconut milk
1 can vegetable broth
1 head cauliflower
1 green bell pepper
1 block tofu, pressed and cubed
1 lime, juiced
1 T soy sauce
1 T agave nectar
cilantro, to garnish
Directions
1. Wash and steam cauliflower.
2. Mince onion and garlic. Heat oil in medium saucepan over medium heat. Saute onions and garlic until soft and translucent.
3. Stir in spices, curry paste, coconut milk, and broth.
4. Once cauliflower is done, add 3/4 the cauliflower to the curry sauce and puree with an immersion blender (or pour into a normal blender).
5. Add remainder of the cauliflower, bell pepper, tofu, lime juice, soy sauce, and agave and simmer 10-15 minutes.
6. Serve over rice and garnish with cilantro.
7. ENJOY
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