I’m not gonna lie.
It’s been a challenge to change my cooking habits.
I had gotten into a nice rhythm of making recipes that sounded delicious and then just eating a small portion to stay within my daily calorie allowance.
I was more than willing to sacrifice quantity for deliciousness. I had a good thing going.
Enter Dr. Stewart.
I love the man, but he definitely scratched my whole plan and insisted that I cut out lots of things I was used to cooking with. It’s all for the greater good, so I’ve taken his advice to heart, but it doesn’t mean I “ooh” and “aaah” over the recipes I’ve been making lately.
Now it’s my goal to find meals that meet my dietary requirements and still taste good enough for Andy to enjoy.
One of my favorite parts of cooking new things all the time is finding the winners that make Andy go on and on. Silly, I know, but it’s the currency I crave for putting a hot, creative dinner on the table every night.
These new healthy dinners are nutritious, but not exactly praiseworthy. I’m getting over it. Slowly.
Here’s one that I think would be SO MUCH BETTER with some salt. I ate it sans salt and ended up really enjoying the subtle lime and coconut flavors, but if I could have I would have totally added a few dashes of salt.
If you don’t like curry, cauliflower or carrots than you can forget this one. I’m a fan of curry and cauliflower but not so much on the carrots. I have to admit that the other flavors really helped me to appreciate the carrots though.
So, without further ado…
Coconut Curry with Cauliflower, Carrots, & Chickpeas
Adapted slightly from Perry’s Plate
3 T coconut oil (You could substitute canola or other oil and be fine. Just not olive.)
4-5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head of cauliflower, trimmed and cut into 1-inch florets
1 T + 2 tsp. your favorite curry powder or paste
1/4 tsp crushed red pepper flakes (or to taste, if your curry powder needs some kick)
1 1/2 cups vegetable or chicken broth
1 15-oz can chickpeas (garbanzo beans), drained
1/2 tsp salt (I omitted this)
1 15-oz can coconut milk (I used light coconut milk to save on fat and it was still good)
zest and juice from one lime
2 T chopped fresh mint (optional-I didn’t use)
In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent. Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes. Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint. Serve over hot rice.