This is a comforting dish that comes together in just one pan and takes fewer than 30 minutes what more could you want? I love cauliflower with some curry and coconut milk the flavors blend beautifully together. This is a great recipe year-round.
Ingredients
- 1 tablespoon ghee
- ½ onion, diced
- 2 garlic cloves
- ½ serrano chile pepper, seeded and finely diced
- 1 head cauliflower, washed and trimmed into florets
- Salt
- Freshly ground black pepper
- 1 (13.5-ounce) can full-fat coconut milk
- 3 tablespoons curry powder
How to Make It
- In a large skillet over medium heat, melt the ghee.
- Add the onion and garlic. Sauté for 5 to 7 minutes until the onion is softened and translucent.
- Add the serrano and cauliflower. Cook for 4 to 5 minutes more. Season with salt and pepper.
- Pour the coconut milk over the cauliflower and add the curry powder. Stir to combine. Simmer for 5 minutes to allow the flavors to combine. Serve hot. Refrigerate leftovers in an airtight container for up to 1 week.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 310 kcal Calories from Fat: 252 kcal |
|
% Daily Value*
|
| Total Fat 28 g 80% |
Trans Fat 0.0 g |
carbohydrates 15 g 12% |
Dietary Fiber 5 g 13% |
Sugars 4 g 4% |
Protein 28 g 56% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |