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Cauliflower & Coconut Milk Stew

Active Time: 45 minutes / Cook Time: 35 minutes / Total Time: 45-50 minutes

Makes 4 servings

Cauliflower & Coconut Milk Stew.JPG

Ingredients:

  • For the rice:
    • 1 cup brown rice, soaked overnight, drained
    • 1 ¾ cups water
    • pinch of fine sea salt
  • For the cauliflower: *
    • 1 tablespoon coconut oil (refined or virgin)
    • 1/3 cup chopped onion
    • ½ cup diced carrot
    • 2 teaspoons curry powder, plus more to taste
    • ½ teaspoon fine sea salt, plus more to taste
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground ginger
    • 1/8 teaspoon cinnamon
    • 2 garlic cloves, minced
    • 1 large head cauliflower, separated into florets
    • 2 ½ cups vegetable broth
    • 1 cup coconut milk, well-stirred (Store the rest in an airtight container for Day 7)
    • 1 cup frozen green peas
    • ¼ cup chopped fresh cilantro
    • ½ cup roasted cashews, chopped (optional)

*The ingredient list here looks long, but don’t panic! Most of what you’re adding here is spices.

Directions:

  1. Add rice, water, and pinch of salt to a medium saucepan. Bring to a boil, reduce the heat to low, cover and cook until rice is tender, 25-35 minutes.
  2. Remove rice from the heat but keep covered until ready to serve.
  3. While rice is cooking, heat oil in a large saucepan or Dutch oven over medium heat. Add onion and carrot and cook, stirring occasionally, until onion begins to soften, about 2-3 minutes.
  4. Add curry powder plus next 5 ingredients (through garlic) and cook, stirring constantly, 1 minute.
  5. Add cauliflower and cook until bits of it begin to brown, about 5 minutes.
  6. Add broth and coconut milk, stir, and bring to a simmer. Cover and cook 8-10 minutes or until cauliflower is almost tender.
  7. Stir in the peas and cook until peas are warm through and cauliflower is fully tender, another 2-4 minutes. 
  8. Fluff rice with a fork and add ¼ to each of 2 plates. Top with ¼ of the cauliflower mixture, sprinkle each serving with 1 tablespoon cilantro and 2 tablespoons cashews, and serve.
  9. Package remaining rice, cauliflower, cilantro and cashews in airtight containers for lunch tomorrow. Refrigerate until needed.