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Cauliflower Curry
Thursday, September 16, 2010
Labels:
Crock Pot Recipes,
Recipes
I don't mind telling you that I'm not an adventurous eater. I am not a person who wants to travel the world to taste food everywhere. I have never lived anywhere that had Indian, Cuban, or any other authentic ethnic cuisine. I grew up on all-American food, with Americanized Italian food on the side. :)
So, all of that to say I have little-to-no experience with curry. Normally, if I had seen this recipe in a book I would not have even considered making it. If I had looked at the ingredients, double that. But thankfully, my mom made this while we visited her last week and Oh-me-oh-my! this is Soooooo Gooood! My husband and some of the kids loved it too. And I have been dreaming of making it here at home ever since.
Today's the day!
I love crock pot recipes that don't ask me to do much beyond throw everything in the pot. If I have to pre-cook stuff, to me it kinda loses the point. Well, this is one of those easy-peasy recipes, so, give it a try! (ok, you will have to chop some stuff....can you handle it? :) )
Throw into the crock pot:
4 cups cauliflowerets (fresh or frozen)
3 medium tomatoes seeded and chopped (2+ cups) or the equivalent of canned diced tomatoes (get cans without BPA please!)
1 medium onion, chopped
1 14-ounce can coconut milk (not cream of coconut) (I'm not really sure how healthy this is, so report back to me if you have anything to say about it. There is no sugar in it, but there were some preservatives. I found mine by Chinese food at the grocery store.)
1 Tablespoon soy sauce, or you could substitute Bragg's liquid aminos
1.5 teaspoon (not 15!) curry powder
half a teaspoon sea salt
half a teaspoon dried crushed basil
Cook on low 4-6 hours.
Shortly before you want to eat, stir in 6 ounces fresh organic spinach. Cover and continue to heat on low for 10-15 minutes or so.
The perfect accompaniment to this is organic brown rice. If you have a rice cooker and will not be home while this is cooking, use it!
Experiments I look forward to trying with this:
-throwing already-cooked rice into the pot for the last hour of the cook time
-you could add cut up bits of cooked chicken to this as well
-the recipe book I saw this in suggested topping this with chopped peanuts, raisins, and/or shredded coconut. I would not have thought of any of those, but now it sounds really yummy.
This is very warm, soothing, comfort food. Perfect for fall and winter! Be brave and give it a try. Let me know how you like this. :)
So, all of that to say I have little-to-no experience with curry. Normally, if I had seen this recipe in a book I would not have even considered making it. If I had looked at the ingredients, double that. But thankfully, my mom made this while we visited her last week and Oh-me-oh-my! this is Soooooo Gooood! My husband and some of the kids loved it too. And I have been dreaming of making it here at home ever since.
Today's the day!
I love crock pot recipes that don't ask me to do much beyond throw everything in the pot. If I have to pre-cook stuff, to me it kinda loses the point. Well, this is one of those easy-peasy recipes, so, give it a try! (ok, you will have to chop some stuff....can you handle it? :) )
Throw into the crock pot:
4 cups cauliflowerets (fresh or frozen)
3 medium tomatoes seeded and chopped (2+ cups) or the equivalent of canned diced tomatoes (get cans without BPA please!)
1 medium onion, chopped
1 14-ounce can coconut milk (not cream of coconut) (I'm not really sure how healthy this is, so report back to me if you have anything to say about it. There is no sugar in it, but there were some preservatives. I found mine by Chinese food at the grocery store.)
1 Tablespoon soy sauce, or you could substitute Bragg's liquid aminos
1.5 teaspoon (not 15!) curry powder
half a teaspoon sea salt
half a teaspoon dried crushed basil
Cook on low 4-6 hours.
Shortly before you want to eat, stir in 6 ounces fresh organic spinach. Cover and continue to heat on low for 10-15 minutes or so.
The perfect accompaniment to this is organic brown rice. If you have a rice cooker and will not be home while this is cooking, use it!
Experiments I look forward to trying with this:
-throwing already-cooked rice into the pot for the last hour of the cook time
-you could add cut up bits of cooked chicken to this as well
-the recipe book I saw this in suggested topping this with chopped peanuts, raisins, and/or shredded coconut. I would not have thought of any of those, but now it sounds really yummy.
This is very warm, soothing, comfort food. Perfect for fall and winter! Be brave and give it a try. Let me know how you like this. :)
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