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Triple C Curry
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Triple C Curry

Course: Lunch, DinnerCuisine: ThaiDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

This quick, tasty stewed recipe features not only 3 ingredients with a “C” it is also rich in VITAMIN C. A perfect dish for a cold winter night to warm your belly and help fight off a nasty cold!

Ingredients

  • 1/2 yellow onion, chopped

  • 3 garlic cloves, chopped

  • 1 Tbsp coconut oil

  • 1 head of cauliflower, rinsed and cut into florets

  • 1 – 15.5 oz can of chick peas, drained and rinsed

  • 1 – 14.5 oz can of diced tomatoes

  • 1 – 14 oz can of coconut milk, full fat

  • 1 tsp of yellow curry

  • 1 tsp of ground turmeric

  • 1/2 tsp of ground cumin

  • 1/4 tsp garam masala

  • Salt to taste

  • Cilantro, chopped (optional)

Directions

  • In a medium sauce pot, heat 1 Tbsp coconut oil for 1 minute over a medium flame.
  • Add onion and garlic. Sauté for 2-3 minutes.
  • Add the remainder of the ingredients. Stir to combine completely.
  • Partially cover and let cook over a medium-low flame stirring occasionally for 15 mins (or until cauliflower is tender).
  • Salt to taste.
  • Top with chopped cilantro.
  • Serve hot and enjoy!