This coconut curry is simple yet delicious. Super comforting but light and easy to digest unless, you react to cruciferous. If that’s the case you may want to simply replace the cauliflower with a mix of greens such as zucchini, green beans and add some mushrooms for more texture.
Right let’s get to the recipe
1 medium sized cauliflower
2 pieces of Turmeric
1 chunk of ginger
2 lime leaves
1 lemongrass baton
1 can of coconut
In a large pan, add 2 tbsp of coconut, let the pan heat and the oil melt, then add your onion, garlic, and 1 piece of Turmeric.
Once the onion have cooked through, add your lime leaves, the lemongrass, the cauliflower and the leaves!
Stir to mix it all well.
Cover you pan and let the cauliflower cook and soften for 15 min at low heat.
Once cooked through, add the coconut milk and and stir through well. Add the other half of turmeric, the ginger and let it cook for another 20min at low heat.
Add some salt, chilli, stir in a couple of minutes and switch off.
Allow the dish to rest before serving it, with rice, quinoa, or Potatoes.