Cauliflower Coconut Curry

Probably the most frequent question I’ve been asked when I tell people that I cook a lot for this blog is whether I eat everything I make. I definitely try everything I make, but often find myself eating more of it than I probably should. For instance, when I bake a batch of muffins or cakes I’ll try a bite or two when it’s hot, when it’s cooled down, the next day, to see if I like the recipe. But often that strategy just turns into inhaling an entire batch of baked goods.

When I can, and, let’s be honest, when I feel good about the things I made, I’ll bring them into the office and let everyone else finish my baked goods off for me. But when it’s not perfect, just a little bit too dry, maybe too much fat or sugar, I trick myself into eating more than I should by telling myself I’m just “testing” the recipe. It’s always so yummy. Maybe the recipe wasn’t exactly perfect or just didn’t photograph well, but to me, still delicious and tempting.

Recently, I’ve started noticing when I overeat and have been working to curb that urge. I’m trying to keep my calorie intake at a reasonable level, walking during lunch breaks, drinking more water. And as a result, I actually feel really great! I’ve been supplementing with some yoga on weeknights and some mornings, and runs on the weekend. These last few weeks of effort have really made a difference in my outlook on myself and my body.

I feel like I’ve always known about this quote but never really followed it: “Eat Breakfast like a king/queen, Lunch like a prince/princess, Dinner like a pauper.” I think that my current work and life schedule can’t really support this diet plan, so instead, I’ve decided to put my own spin on it by focusing on creating incredibly healthy, delicious, and filling dinners for our weeknights. I come home in the late evening and feel so so hungry. Eating a healthy, balanced calorie meal in the evenings has made me feel better about myself in the morning and during the day.

This recipe is based off a family favorite from the first food blog I ever followed, Mel’s Kitchen Cafe. She makes hers with chicken, but here I substitute cauliflower and add a few extra veggies. Cauliflower is the versatile vegetable of the moment. I’ve seen cauliflower rice, cauliflower pizza crust, “mashed potatoes.” I even read an article that says that of the people who have lost the most weight on My Fitness Pal, they have eating cauliflower and other fiber-rich foods in common.

It’s a delicious vegetarian meal that we ate all week long and didn’t even feel tired eating come Thursday night. That’s our test for a good weeknight meal. What’s easy to make on the weekend that you can eat for a full week without dreading dinner?

Cauliflower Coconut Curry

Ingredients

• 2 heads of cauliflower, chopped into florets
• 4 carrots, chopped
• 3 shallots, chopped
• 2 tbsp vegetable oil
• 3-4 handfuls of spinach
• 2 cloves of garlic, minced
• 4 tsp. curry powder
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. chili powder (or more if you prefer spicy flavor. I wouldn't recommend over 1 tsp. however, especially if you do also use a chili pepper)
• 1 tsp fish sauce (omit if vegetarian or vegan)
• 1 chili pepper, deseeded and chopped (I recommend 1-2 small thai red chili peppers or just 1 jalapeno)
• 1 can (14 oz.) coconut milk, full fat
• 1 tsp cornstarch + 1 tsp water
• 1 1/2 tbsp. dried basil

To serve:

• White rice
• Cilantro
• Sriracha

Instructions

1. Heat 1 tbsp of the oil in a large skillet, preferrably cast iron, on medium heat.
2. Saute chopped shallots and garlic in the oil until soft and transparent and fragrant. Set aside in a small bowl.
3. Add the other tablespoon of oil into the skillet, heat on medium-low. Add in the cauliflower and carrots and sauteed shallots.
4. Cook until the cauliflower florets are lightly browned and softer, but not limp. Carrots should also be able to be stuck through slowly with a fork, but still firm.
5. Add the spices- salt, pepper, chili powder, curry powder, dried basil and coat the carrots and cauliflower well.
6. Pour in the can of coconut milk to the skillet, with the heat turned up to medium.
7. Dissolve the cornstarch in the water and add to the skillet, also add in the fish sauce.
8. Allow to come to a simmer/light boil and cook for about 10 minutes on medium-low. At the last minute, add the spinach and cook until wilted down a little bit. I prefer undercooked to overcooked spinach.
9. Serve with cilantro on a bed of white rice