Curried Vegetables with Coconut Milk

This is a quick and easy dish that is delicious hot or cold. You can add diced tofu or cooked chicken for extra protein.

Serves: 4

1 c. red onion
2 tbsp. red peppers (hot or to taste)
⅓ c. celery
⅓ c. carrots
1 garlic clove
2 tsp. fresh ginger
4 c. cauliflower (about ½ head)
1 tbsp. olive oil
½ c. organic vegetable broth
¼ tsp. cumin
¼ tsp. curry powder
¼ tsp. cayenne pepper
½ tsp. sea salt
¼ c. coconut milk
1 tbsp. lime juice
1 tsp. fresh cilantro

  1. Julienne the red onions. Dice red peppers and celery. Peel and slice carrots into ¼-inch slices. Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces.
  2. On medium heat, heat the olive oil in a sauté pan. Add the peppers, onions, garlic, ginger, carrots, and celery.
  3. Sauté vegetables until tender, about 8–10 minutes.
  4. Add the cauliflower, vegetable broth, and all herbs and spices. Bring to a simmer (do not boil).
  5. Cover, cook an additional 10–15 minutes stirring as needed.
  6. Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro.
  7. Bring contents of pan back to a simmer for 3–5 minutes and allow liquid to thicken slightly.
  8. Remove from heat.