Coconut Curry

I have been turned off from curry for a long time now because I wasn’t a huge fan of coconut. However, I recently tried coconut again and kind of fell in love. Same thing with sweet potatoes. Isn’t it weird how our palates change?

This dish was made for the first time this week! I couldn’t tell you how pleased I was with the taste and how different it was from the dishes I’m used to making. I really hope you enjoy it as much as I did!

Coconut Curry

Serving Size: 4

Ingredients:

• 1 tbsp cooking oil (avocado/sunflower)
• 1 head of cauliflower
• 1 can garbanzo beans
• 1 sweet red pepper
• 1/2 white onion
• 1 can crushed tomatoes
• 2 tsp curry powder
• 1 tsp garlic powder
• 1/2 tsp ginger
• 1 can coconut milk (you want to full fatty coconut milk)

Instructions:

1. Dice onion and bell pepper while oil heats in skillet on low/medium heat.
2. Add onions and peppers and sauté until fragrant – about 3-4 minutes.
3. While onions and peppers are cooking, cut up and rinse the head of cauliflower.
4. When onions and peppers are soft, add all the spices and stir well. Add the can of garbanzo beans, the can of tomatoes, and the can of coconut milk. Stir well.
5. Turn heat up to medium and add cauliflower. Cover and let cauliflower boil/steam until soft – about 5-7 minutes.
6. Serve dish with a side of rice.

Some fun facts:

• Garbanzo beans are a great source of protein, fiber, manganese, and folate.
• Cauliflower is a great source of protein, vitamins C, K, and B6, and folate.