Coconut Cauliflower Curry

I never even knew I liked curry until I tried this one! It’s one of the few foods that I can eat as leftovers every single day until it’s gone. Sorry, this recipe isn’t for using during the RESTART program, but it’s fabulous after!

Ingredients

  • 1 yellow onion, rough chopped

  • 1 pound sweet potato, about 4 cups chopped

  • 1 head cauliflower, about 4 cups chopped

  • 2 tablespoons coconut or olive oil

  • 1 teaspoon kosher salt, divided

  • 1 1/2 tablespoons curry powder*

  • 2 teaspoon garam masala

  • 3/4 teaspoon cumin

  • 23-ounce jar of Muir Glen diced San Marzano plum tomatoes

  • 15-ounce can full-fat coconut milk*

  • 1 lb spicy sausage (optional)

  • 4 cups spinach leaves

  • Cilantro, for garnish

  • Quinoa, for serving

*Using a high-quality curry powder is key to a complex taste in this curry. Using a full-fat coconut milk is also recommended versus light coconut milk, as it imparts a satisfying richness.


Directions

  1. Prepare the quinoa according to the package instructions.

  2. Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.

  3. Heat 2 tablespoons coconut or olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then

  4. add the sweet potato and saute 3 minutes.

  5. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes.

  6. Stir in the spice mix (not incl. salt). Add the Muir Glen tomatoes, coconut milk, and sausage. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.

  7. When the vegetables are tender, add the 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.

  8. Garnish with chopped cilantro, and serve with quinoa.

The original recipe came from http://www.acouplecooks.com and has then changed and evolved slightly.

Kate Dotson