Coconut Curried Vegetables


1 c. red onion

2 tbsp. poblano peppers

⅓ c. celery

⅓ c. carrots

1 garlic clove

2 tsp. fresh ginger

4 c. cauliflower (about ½ head)

1 tbsp. coconut oil

½ c. organic vegetable broth

¼ tsp. cumin

¼ tsp. curry powder

¼ tsp. cayenne pepper

½ tsp. sea salt

¼ c. light coconut milk

1 tbsp. lemon juice

1 tsp. fresh cilantro

Julienne the red onions. Dice poblano peppers and celery. Peel and slice carrots into ¼-inch slices. Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces.

Heat oil over medium heat. Add the peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes. Add the cauliflower, vegetable broth, and all herbs and spices. Bring to a simmer (do not boil). Cover, cook an additional 10–15 minutes stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring contents of pan back to a simmer for 3–5 minutes and allow liquid to thicken slightly.

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