Cauliflower Mango Curry

Well...I believe today is day 43 of quarantine? I think. I keep track of the days in these cute journals I write in for my sons every night. Each boy has their own. They are one line a day. So every day I write something they did or said in it. Ex: today I will talk about a canyon we explored, how we found TWO secret spots, how my 21 month old wouldn't keep his hat on and my 4.5 year old climbed way up the side of the mountain or fell in the creek when he was playing in it. They love to explore. I love that they love to explore because I love to explore.

Anyway, I made a HUGE double batch of this curry a few days ago so we ate it two days in a row and nobody was sad. It was so good. We had it the traditionalway over rice and then my son wanted to try it over noodles. Like pho but with curry. And it was a hit. He loved it. He said it was way easier for him to eat. So maybe we will be eating curry over noodles more often now.

This is a hybrid of two different curry recipes I have created. A cauliflower curry that has 3/4 a head of cauliflower pureed into the sauce. It makes it extra creamy and thick. Plus just getting the sauce on rice or over noodles is eating veggies. I am so sneaky. I combined that with a tasty mango curry that has mangoes pureed into the sauce making it a little sweet and nice and thick as well. It turned out so well. My family LOVED it. My 21 month year old was crazy about it. We ate it two nights in a row and he gobbled it. My 4.5 year old prefers it over raman noodles. That is something new but it was a lot easier for him to eat.

One thing I also love about curry is that you can put whatever vegetables you want in it. I have done both these curries with different vegetables. If you don't have what I used try something else: broccoli, zucchini, sweet potatoes/yams, red potatoes, Yukon potatoes, green beans, peas, edamame, frozen veggies the sky is the limit. Get creative and you won't regret it.

Ingredients

½ yellow onion

4 cloves garlic

Coconut oil

1 tsp ground coriander

1 tsp ginger, grated

¼ tsp salt

1 T red curry paste or 1 T yellow curry powder

2 ripe mangos, peeled and pitted

1 T Chili Sauce, optional (I leave it out for little kids)

3 T Soy Sauce

1/2 Lime, juiced

1 T Agave Nectar

1 T Fresh Ginger, grated

1 can lite or full fat coconut milk

1 can veggie broth

1 head cauliflower

1 green bell pepper, diced

1 red bell pepper. diced

2-3 potatoes, diced

3 large carrots, chopped

1 block tofu, pressed and cubed

1 lime, juiced

1 T soy sauce

1 T agave

Cilantro, garnish

Directions

1. Wash and steam cauliflower, set aside.

2. Mince and saute onion and garlic in coconut oil. Add spices until aromatic.

3. Peel, pit, and puree one large mango. Add mango, chili sauce, soy sauce, lime, agave, ginger, coconut milk, curry paste, veggie broth, and ¾ cauliflower and puree with an immersion blender or high power blender.

4. Add rest of cauliflower, bell peppers, potatoes, carrots, and tofu and bring to a boil and simmer until potatoes and carrots are soft.

5. Taste and season with additional soy sauce, agave, or lime as needed.

6. Serve over rice with cilantro.