Green Thai Cauliflower Coconut Curry
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
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