Cauliflower curry

It was a cold night in NYC- it was one of those days you want to snuggle a bowl of hot soup or tea in your hands and read a good book or watch a feel good movie.

This recipe is simple and quick to make. Cucumber adds a nice refreshing and cooling / cleansing element to the dish. If you are someone who has sensitive digestion, try this without the tomatoes and hot sauce. Yes, it may be a little bland, but this is a nice way of eating cauliflower. You can add extra vegetables to make it more filling.

  • 1 cup brown rice
  • 2 tbsp. coconut oil
  • 1 head cauliflower, cut into small florets (About 4 cups)
  • 1 tbsp. red curry paste (or more according to your taste)
  • 1 tbsp. Sriracha
  • 1 lb. diced tomatoes (2 – 4 tomatoes)
  • 1 cucumber, halved, seeded, diced
  • 1/2 cup chopped cilantro
  • 4 tbsp. pumpkin seeds (optional, but a must if you like it!)

Cook rice following package directions.

In a large stockpot over medium-high heat, warm oil. Add cauliflower and cook until it starts to brown, about 5 minutes.

Add curry paste and sriracha to pot; cook 2 minutes. Add tomatoes; cook until they give off liquid, 1 – 2 minutes. Cover, reduce heat to low; cook until cauliflower is tender, 15 – 18 minutes. Divide rice and cauliflower among four bowls. Garnish with remaining ingredients.

*The pumpkin seeds are optional but they add a protein boost to the meal.

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