Thursday, July 10, 2014
Coconut Cauliflower Curry
In our everyday attempt to fill our meals with a rainbow of colors, the vegetable shade green unfortunately often finds itself left out. As babies, the kids gobbled their green beans or peas in a jar, but once we moved to "real" food, green somehow lost its love.
Pure and white cauliflower though has always been a favorite, and everyone down to my two little Maltese pups never turns up a nose at this cruciferous offering.
Hence, a meal including cauliflower can usually be counted on to please everyone, and this Coconut Cauliflower Curry is no exception. With fragrant spices and our beloved coconut milk, this bowl of comfort brings not only happiness but a healthy meal to the table that also reheats leftovers beautifully.
Featuring ginger in addition garam masala, coriander and cumin, a fragrant curry flavors the simmered vegetables and creates a sauce that seeps into a bowl of brown rice and has you sopping up every last drop.
Coconut Cauliflower Curry
Easy to put together and incredibly fragrant and flavorful, this vegetable-filled dish is sure to comfort your family. Adjust with your favorite vegetables and garnishes for a dish truly all your own. While we like this vegetarian version, chicken would make a fabulous addition!
1 - 2 Tbs oil (we like avocado oil)
1 onion, chopped
2-3 garlic cloves, pressed
1/4 - 1/2 tsp jalapeño pepper, minced (optional)
1 1/2 tsp ginger root, peeled and minced
2 tsp garam masala
1 1/2 tsp ground coriander
3/4 tsp cumin
1/2 tsp tumeric
1/4 tsp ground mustard
1 can diced tomatoes with juices
1 can chickpeas, drained and rinsed (or about 1 1/2 cups prepared chickpeas)
2/3 cup low-fat coconut milk (we use Trader Joes brand )
1/4 cup low salt vegetable (or chicken) broth (may use a little more for a thinner sauce)
2 cups cauliflower florets
1 medium or two small summer squash, chopped
1/4 cup raisins
1/4 cup grated carrot (or more!)
salt and pepper to taste
pistachio pieces, shelled
prepared brown rice
Place a large saucepan over medium/medium high heat on the stove. Add the oil and onion and reduce heat to just below medium. Saute onion for 3-4 minutes, or until onion begins to soften. Add the garlic, ginger and spices and sautee a minute or so more, or until spices become fragrant.
Add the tomatoes, coconut milk and broth and stir to combine. Add the chickpeas, cauliflower, squash and raisins and bring to a simmer. Cover and control heat to keep a slow simmer. Stirring occasionally simmer 10-15 minutes, then uncover and simmer until sauce thickens a bit. Taste and adjust salt to your preference.
Place rice in a bowl and top with the curry, then garnish with cilantro, scallions, pistachios and freshly ground pepper.