When carbs and sugars have sort of taken over your life, trying to find hearty, healthy fall dishes can become very tricky. So, until I can make the full transition from it all (if ever..), I figured I would start with a small and simple alternative.
Try this tasty, vegan potato curry with cauliflower rice and I hope you do something fun this Sunday!
Ingredients
2 tbsp. olive oil
3 large red potatoes (diced)
1 medium yellow onion (diced)
1 cup coconut cream
1 can chickpeas (drained and rinsed)
1 cup vegetable broth
2 tbsp. minced garlic
1/4 cup sun dried tomatoes
1 tbsp. curry powder
1/4 tsp. cayenne pepper
1 tsp.ground ginger
1/8 tsp. nutmeg
1/8 tsp. ground clove
2 tbsp. fresh cilantro
1 head of cauliflower
Pinch of sea salt
Directions
In a medium size pot, add 2 tbsp. olive oil on medium high heat. Next, add the diced onions and potatoes. Stir and cook for a few minutes.
Next, add the garlic, spices (except the sea salt), sun dried tomatoes, cilantro, and rinsed chickpeas. Mix together well. Then, add the vegetable broth and coconut cream. Mix well.
Cover and let simmer on med-high heat for 20 minutes or until potatoes are soft.
For the rice:
Rinse and pat dry a full head of cauliflower. Cut into quarters , cutting off all leaves. Using a cheese grater, take one of quarters and begin to shred. I recommend doing this on a cutting board lined with a tea towel or a few paper towels. Once you have shredded all the quarters, use the towel to squeeze out any excess water from the cauliflower. Set aside in a bowl, and sprinkle with the pinch of salt. Toss and set aside for 10 minutes.
When ready to serve, you can microwave the cauliflower for 1-2 minutes, and serve with warm curry. Garnish with fresh cilantro (optional).
I am using this for lunches this week, so I will heat the both together.
Enjoy!
