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!
Curried Cauliflower
Note: The coconut oil & coconut milk are high in fat so watch your portions here...but it's what gives it tons of flavor.
INGREDIENTS:
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
DIRECTIONS:
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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