Yellow Cauliflower Curry
Here is a quick 15 minute version of yellow cauliflower curry. Children will love this as it is very mild in flavor and made sweet from the pineapple. The beans give it a punch of protein and fiber.
Servings: 4
Equipment
- 5 quart stainless steel pan or cast iron
Ingredients
- 1/2 c dried white beans, soaked overnight and cooked till soft The volume will increase after cooking
Spices
- 1/3 c large scallions white parts diced
- 1/3 c coconut oil
- 4-6 garlic cloves
- 3 inches of small diameter turmeric peeled and grated
- 1 in piece ginger peeled and grated
- 1 T curry powder add more for extra spice at the end
Main Ingredients
- 1/2 head cauliflower
- 10-12 ounces coconut milk
- 2 cups diced pineapple
Instructions
Steps:
- Dice onions and begin frying in coconut oil in a medium large saucepan
- Meanwhile dice garlic and add to onions
- Begin chopping cauliflower to a small rough dice and add to the onions
- Cooking over medium heat continue to cook cauliflower as it is chopped and stir frequently.
- When onions and cauliflower are softened through and tinged with brown add in the turmeric, ginger, and curry powder.
- Add in the coconut milk and beans. Add water if you need to for the dish. Simmer for 20 minutes on low heat
- Add in the pineapple once it is chopped towards the end to warm.
- Serve with cilantro, overnight fermented daikon radish and onion and a dollop of yogurt if desired.
Notes
Overnight Fermented Daikon
Thinly slice 1/2 large daikon radish
2-3 thin slices of red radish
3 -4 thin slices of red onion
2 T apple cider vinegar
2 T water
Several dashes of Himalayan salt
Let sit for 24-48 hours at room temperature. Leave it on the counter so you remember to flip it in the AM and PM