February Cooking By Color – White, Brown, Black
I know I know, we already featured something with cauliflower, but that’s ok. It’s so delicious that we just had to share a recipe from my friend Dianne of Veggie Girl. I saw on Twitter that she was making a cauliflower curry and my eyes lit up. That needed to be in ma belly and on this blog for you to enjoy. Though Dianne and I have yet to meet in person (but we will in New York this weekend, yay!) she has a similar food philosophy as I and I really love her recipes. I can’t wait to try this one!
Cauliflower Cashew Curry by Dianne Wenz
People have told me that they don’t eat white food because they heard Oprah say it’s bad for you. Things like white rice and white bread should be avoided, but all of the white food in this recipe are actually full of nutrients. I actually consider cauliflower to be an honorary green because it’s from the nutrient-dense cruciferous vegetable family. Cauliflower is full of vitamins and minerals and contains properties that are known to support the cardiovascular system and the digestive system.
Cauliflower is more versatile than you might realize. Steamed cauliflower to creamy sauces for a nutrition boost, raw cauliflower can be pulsed in a food processor for a rice substitute and it can be pureed for a gluten-free batter than can be used in cookies and pancakes. Of course, it can also be chopped and added as-is to stir-fries, soups and stews. This cauliflower curry dish is my go-to dinner for cold winter evenings here on the chilly east coast.
Ingredients
- 1 teaspoon coconut oil
- 1 onion, diced
- 2 - 3 garlic cloves, minced
- 1 15-ounce can coconut milk
- 2/3 cup vegetable broth
- 2 tablespoons red curry paste
- 8 ounces firm tofu or extra firm tofu, cubed
- 2 cups green beans, chopping into 1-inch pieces
- 1 head of cauliflower, chopped into bite sized pieces
- 1 tablespoon fresh grated ginger
- 2 tablespoons cashew butter
- 1/2 teaspoon good quality sea salt
- 1/2 cup raw cashews
- 4 cups cooked brown rice
Preparation
Heat the coconut oil in a large pot over medium high heat and add the onion and garlic. Cook for about 5 minutes, until the onion is translucent. Add the coconut milk, broth and curry paste, and stir until the curry paste is thoroughly mixed in.
Add the tofu, green beans, cauliflower and ginger to the pot and let simmer for about 15 minutes, until the green beans and cauliflower are tender.
While the curry is simmering, toast the cashews in a small, dry pan over medium heat. Stir the cashews frequently to prevent burning.
Once the green beans and cauliflower have lost their raw edge and are tender, stir the cashew butter and salt into the pot. Add the cashews and give it one final stir.
Serve hot over brown rice.
http://theblissfulchef.com/2013/02/guest-post-cauliflower-cashew-curry-you-want-to-make-for-dinner-now/
Dianne Wenz is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizes guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. She is a contributing writer to ChicVegan.com and VegKitchen.com. To learn more, visit Dianne’s website and blog at VeggieGirl.com.
Friday, March 1, 2013 - 1:56 pm
[...] shopping and stock up on some more veggies and healthy staples. I made this colorful and delicious cauliflower and cashew curry by Dianne Wenz, aka Veggie Girl, for dinner and served it over brown rice. I added cubed sweet [...]