Red Curry Cau­li­flower

Better Nutrition - - EATI NG 4HEALTH -

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

sliced cross­wise

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

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