Green Thai Cau­li­flower Co­conut Curry

Clean Eating - - BITS & BITES -

SERVES 5.

1 tbsp olive oil 2 tbsp co­conut sugar 2 tbsp re­duced-sodium ta­mari 1 each yel­low and red bell pep­pers, chopped 1 large head cau­li­flower, cut into 2-inch flo­rets 2 cups quar­tered crem­ini mush­rooms 2 cups low-sodium chicken broth 5 tbsp fresh lime juice 5 tsp fish sauce 1/2 cup chopped fresh cilantro

CURRY PASTE

1 131/2 oz BPA-free can co­conut cream 1/2 bunch fresh Thai basil leaves 8 makrut lime leaves, mid­dle stem re­moved 3 green Thai chiles, seeded 2 stalks le­mon­grass, chopped (NOTE: Re­move tough outer lay­ers and chop in­ner por­tion of bot­tom

3 inches of stalk.) 1/4 cup chopped shal­lots 1 2-inch piece gin­ger, peeled and roughly chopped 1 2-inch piece turmeric, peeled and roughly chopped

(or 1 tbsp ground turmeric) 2 tbsp fresh lime juice 4 cloves gar­lic, roughly chopped 1 tsp each ground cumin and co­rian­der

1. Pre­pare curry paste: To a food pro­ces­sor, add all in­gre­di­ents and blend to a smooth paste. Set aside.

2. Pre­pare curry: In a large sauté pan on medium-high, heat oil. Add co­conut sugar and ta­mari to mid­dle of pan and stir un­til mix­ture bub­bles, about 1 minute.

3. Stir in curry paste and cook for 2 min­utes, stir­ring; add bell pep­pers, cau­li­flower, mush­rooms and broth. Bring to a boil and re­duce heat, sim­mer­ing un­til cau­li­flower is ten­der and sauce has thick­ened slightly, about 20 min­utes.

4. Di­vide among bowls; driz­zle each with lime juice and fish sauce. Gar­nish with cilantro. Serve over brown rice or noo­dles, if de­sired.

PER SERV­ING (11/2 cups): Calo­ries: 530, To­tal Fat: 21 g, Sat. Fat: 17 g, Mo­noun­sat­u­rated Fat: 3 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 82 g, Fiber: 6 g, Sug­ars: 65 g, Pro­tein: 10 g, Sodium: 808 mg, Choles­terol: 0 mg

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