In an attempt to detox from our creamy, starchy Germany trip, I used cauliflower rice tonight. I would love to dip some naan in this though!
Source: Vegan Bell | Serves: 2 people | Time: 35 min
Changes: replaced onion with onion powder; replaced ginger with allspice; doubled the amount of potatoes
Ingredients
1 tbsp onion powder
1 tsp ground allspice
2 garlic cloves
2 jalapenos
2 #tomatoes, quartered
1 bunch coriander leaves
1 tbsp coconut oil
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt
2 cups #broccoli florets, steamed
2 cup #potatoes, steamed
3/4 cup water
1/2 cup coconut milk
Cauliflower rice, to serve
Instructions
In a blender, onion powder, garlic, jalapeno, tomatoes, and coriander. Blend to make a paste and set aside.
Set a pan over low-medium heat. Add coconut oil. Once it's hot, add cumin seeds and let them splutter and turn brown.
Add the paste, turmeric, cumin, coriander powder, and salt. Mix well and cook for 10-12 minutes (over low-medium heat) or until all the liquid is evaporated and the mixture turns brownish. Stir frequently to avoid burn.
Add steamed broccoli, potatoes, and 3/4 cup water. Stir and mix. Cover the lid and cook for 5-7 minutes over low-medium.
Add the coconut milk and give it a final stir. Divvy rice between bowls and add the curry atop. Enjoy!