Curried Cauliflower Stew
by Supper With Michelle
As a child, I never really liked cauliflower. And as I got older I found that I could only eat it with melted cheese on top. Well the interesting thing about growing older is that sometimes your tastes change. And now, believe it or not, I really enjoy cauliflower.
This dish is quite simple.
It does require a little preparation of the veggies.
| INGREDIENTS |
1 medium cauliflower (chopped in bite size pieces) 1 medium zucchini (sliced) 1 medium squash (sliced) 2 baby eggplants (1 cup, sliced and peeled if you don't want skin on) 1 can (14.5 oz) of diced tomatoes (or 1 cup of fresh tomatoes diced) 1 medium yellow sweet onion (diced) 1 can (14 oz) coconut milk (unsweetened) 1/2 cup of vegetable broth (water can be used as well) 2-3 cloves of garlic (minced) 1 teaspoon of ginger root (minced) 3 tablespoons of coconut oil or olive oil 1 teaspoon of ground cumin 1 tablespoon of curry powder (indian/mild) 1/2 teaspoon coriander 1 tablespoon of ground turmeric sea salt/pepper to taste
What I love most about this dish is the combination of spices. They compliment each other so well.
| INSTRUCTIONS |
In a big pot, heat your oil on medium heat. Add in your garlic, ginger, and spices and saute for 2-3 minutes, then add in your onions saute for a few more minutes. Add the rest of your ingredients into your pot, cover and let simmer on low for 30-40 minutes. Stir at least half way into cooking. All of your veggies should be really tender. Serve and enjoy. *Note* - All of these veggies have a short cooking time. If you want them firmer, cut down your cooking time by 10 minutes or so. Also feel free to omit or add any veggies you want. These just happen to be the veggies that I had in my fridge at the time. This dish can be served by itself, but goes great alongside a serving of rice.
Serve and enjoy!
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