I don’t know about you, but I love spicy Indian dishes. I love anything with coconut and I love cauliflower. So I mixed up some of my favourite spices and made this yummy curried coconut cauliflower dish. Some first attempts come together easily and others take a few tries before they are just right. Luckily, this came out perfectly the first time I attempted to make it.
I absolutely LOVE curries. Most of the curries I’ve made so far have been lentil based and I really do enjoy them. But lately I’ve wanted to increase my veggie intake even more than I normally do. So I decided to make a currie with cauliflower instead. I’m not kidding, this is a really easy dish. The flavours are balanced and it comes together in no time. It’s a great dish to make if you are in a bind for time. I have it on its own (or served over some chopped veggies – like a salad). I’ve also served it with a coconut flour based tortilla. My hubby enjoyed it over a bed of rice. Whatever you choose, I hope you enjoy it as much as we do!
Curries are perfect for this time of year because they include a lot of warming spices including cumin, currie powder, coriander powder, turmeric powder, black mustard seed powder and hot chilli powder. As the weather gets colder and damper, according to Traditional Chinese Medicine, our digestive system becomes sluggish. To enhance our digestion and warm up our bodies, adding warming spices to our meals is highly beneficial. Adding garlic and onion which are both abundant in this dish are also beneficial. These spices won’t just improve your digestive fire, but they will also help support your immune system. Most are packed with antioxidants and contain anti-bacterial properties. Perfect for this time of year!
To make this dish, you’ll need a medium sized head of cauliflower (approximately 5-6 heaping cups of cauliflower florets). You’ll want to wash the cauliflower and roughly chop it up and set aside. Begin to pull the meal together by toasting the cumin seeds over medium heat in a large pot. I like to use a stainless steel pot with a heavy bottom to ensure the the seeds don’t burn. Toss around and toast until aromas are released for 2-3 minutes. Try not to overcook as the cumin seeds can burn. Once the aromas begin to release from the cumin seeds, add the coconut oil to the pot, allow to melt, then add in onion and crushed or minced garlic and sautee for a few minutes until the onion begins to sweat and and becomes translucent. Add in the crushed tomatoes, cauliflower florets, all the spices and salt. Lower the heat, cover and allow to simmer for 15 minutes or until the cauliflower is cooked through.
Aromatic, low carb meal that is packed with flavour and provides a delicious kick.
Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins
1 tbsp cumin seeds toast
1 tbsp coconut oil
3 cloves garlic minced
1 onion finely chopped
2 cups crushed tomatoes or freshly diced tomatoes
5-6 cups cauliflower florets (1 medium head of cauliflower)
1 can full fat coconut cream
½ tsp each currie powder, coriander powder, turmeric powder, black mustard seed powder and hot chilli powder (optional or to taste)
1tsp salt or to taste
Toast cumin seeds over medium heat in a large pot.
Toss around and toast until aromas are released for 2-3 minutes. Try not to overcook as the cumin seeds can burn.
Add coconut oil and allow to melt, then add in onion and crushed or minced garlic and sautee for a few minutes until the onion begins to sweat and and becomes translucent.
Add in the crushed tomatoes, cauliflower florets, all the spices and salt. Set the heat to low, cover and allow to simmer for 15 minutes or until the cauliflower is cooked through.
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