Red Curry Cauliflower
Serves 4 Packed with inflammation- busting turmeric ( in the curry paste), this simple vegan dish is ready to eat in less than 15 minutes. Serve it over cooked brown or basmati rice— use instant rice for the fastest prep. Even faster: use frozen cauliflower for fresh, add it at the end of cooking and have a ready- to- eat dish in about 5 minutes.
1 Tbs. coconut oil
1 small yellow onion, halved and thinly
3 Tbs. Thai red curry paste
1 can coconut milk
1 cup vegetable broth
1 large head cauliflower, cut into florets ( about 4 cups)
2 large carrots, sliced crosswise
1 cup chopped baby spinach Cilantro or basil for garnish ( optional)
1. Heat coconut oil in large skillet over medium heat. Add onions, and sauté until just starting to turn golden, about 2 minutes. Add curry paste, and cook, stirring constantly, 30 seconds.
2. Stir in coconut milk, broth, cauliflower, and carrots. Cover, and simmer 10– 12 minutes, until cauliflower is just tender. Stir in spinach, and season to taste with salt and black or white pepper. Sprinkle with cilantro or basil, if desired, and serve immediately over brown or basmati rice.
Per serving: 310 cal; 7g prot; 24g total fat ( 21g sat fat); 21g carb; 0mg chol; 490mg sod; 7g fiber; 8g sugars