GRAND RAPIDS, MICH. - It's Motivational Monday and a perfect time to start your month off challenging yourself to eat a little healthier. Today we talked about clean eating with Lead Nutritionist at Allegro Coaching, Heiki Cunningham and she shared a recipe for flavor-packed curried cauliflower.
Heiki says she grew up in a "meat and potato" kind of family with jello salad on the side. Learning how to explore vegetables in new ways and flavors has been a work in progress for her, but Heiki says she loves when finding recipes that are tasty, flavorful and worth it and this is curried cauliflower is one of them!
Note: The coconut oil & coconut milk are high in fat so watch your portions here...but it's what gives it tons of flavor.
2 tablespoons coconut oil
2–4 tablespoons red curry paste
1 teaspoon grated fresh ginger
1 large white onion, diced
4 cloves garlic, minced
1 large red bell pepper, diced
1-14 ounce can coconut milk
1-15 ounce can chickpeas, drained and rinsed
1-15 ounce can diced tomatoes
1 small head cauliflower, broken into small florets
1/4 cup minced fresh cilantro
Salt and pepper, to taste
Rice or naan for serving
Heat the coconut oil and curry paste in a large skillet over medium-high heat until the oil is melted, and the curry paste is fragrant.
Add the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
Add the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat and simmer until the cauliflower is tender, and then the sauce is thick and bubbly about 10 minutes.
Top with cilantro, parsley and/or sour cream.
For more information about Allegro Coaching, click here.
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