Cauliflower Curry

We have a running joke at our house about cauliflower and how neither of us really like it, but somehow we end up eating it pretty often. It is a popular vegetable right now and I am always finding recipes that call for it. I end up buying ingredients for the recipes, then never end up making them because… well, cauliflower. This results in me dragging out the food processor to make “cauliflower rice” to be put into the freezer. Needless to say, we have no shortage of “cauliflower rice” in the case of the apocalypse (or more likely in Michigan, a week long blizzard).

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In an effort to eat more vegetable based meals, David got me the cookbook V is for Vegetables, by Michael Anthony. I found a recipe for cauliflower curry that looked good, and I figured the less than preferred taste of cauliflower would be camouflaged by the strong flavors of curry. I made this recipe last night and was so glad I didn’t fall into my normal “cauliflower rice” routine. I didn’t have all of the same ingredients as Anthony’s version, and tweaked a few things from the original recipe but it was good – surprisingly really good. It’s hearty and satisfying, the two requirements for vegetable based meals at our house.

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INGREDIENTS:

3 tablespoons olive oil
1 head of cauliflower, broken or cut apart
1 butternut squash, peeled and cubed
1/4 cup chopped green onions
4 garlic gloves, minced
3 tablespoons fresh grated ginger
2 jalapeño, seeded and chopped
1 1/2 teaspoons tumeric
3/4 teaspoon curry powder
1/2 teaspoon red pepper flakes
salt and pepper
1 (14oz) can coconut milk
3 tablespoons maple syrup, honey, or sugar
1 (15oz) can chickpeas
1-2 cups water
lime juice from one lime
1/4 cup chopped fresh parsley

DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Add the cauliflower and cook until golden brown in places, 5-10 minutes. Remove from the pot and set aside.
2. Add the squash to the pot and cook for 10 minutes, stirring occasionally. Add the green onions, garlic, ginger, jalapeño, and spices. Cook until the garlic and green onions are softened.
3. Add the coconut milk, sugar, chickpeas, and 1 cup of water. Cook until butternut squash is fork tender, adding more water as you go depending on desired consistency.
4. Add the cauliflower back in, cooking for another 5-10 minutes. Right before serving, add the lime juice and parsley.

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