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Quick & Spicy Cauliflower Korma
This quick cauliflower korma is the perfect main dish when you're feeling a little Bollywood. It is spicy so I suggest pairing this dish with yogurt and a grain or squash to sweeten and calm the heat factor. Add Tofu, Chickpeas, or Chicken if you're feeling creative!
Prep Time: 00:10
Cook Time: 00:45
2 tbsp coconut oil
1 tbsp mild or hot curry powder
1 to 2 tsp garam masala
1 to 2 tsp sea salt
1 cup chopped carrots
1 chopped onion
3 cloves chopped garlic
1 thumb-sized piece of ginger minced or grated
1 14oz can of coconut milk (lite or regular, depending on how thick you want this to be)
1 can diced tomatoes
1 small head of cauliflower, cut into bite-sized florets
1 tbsp lemon juice
chopped fresh mint or cilantro (optional)
cooked brown rice, quinoa or green lentils (optional)
cooked spaghetti squash (optional)
canned or cooked chickpeas
1In a large pot, heat oil over medium heat; add spices, salt, carrots, onion, ginger and garlic. Sauté for 10 minutes.
2Add tomatoes and coconut milk; bring to a boil, reduce to medium, cover, and cook for 15 to 20 minutes, until vegetables are very tender.
3Transfer to a blender or food processor (or use an immersion/stick blender); purée until smooth.
4Add back to pot along with cauliflower, and lemon juice. Add chickpeas now if using.
5Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes).
6Serve hot with optional brown rice, quinoa, spaghetti squash, and/or lentils.
7Top with mint and/or cilantro.
Inspired by Yummy Beet's Quick Tofu Cauliflower Korma recipe over at http://yummybeet.com/tofu-cauliflower-korma/
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