Monday, December 4, 2017

Cauliflower and leeks curry

If you like Indian and Thay cuisine, then you like curries for sure.
This one is really easy to make, even if you didn't meal prep for the week. It keeps well in the fridge for at least 3-4 days (if you can resist the flavor and not eat it all :) ).
Also, the flavor is really nice, not too strong, but strong enough to have a great taste. 
And if you have you veggies prepped for the week, then you can have this ready in about half an hour. 
And it's not very high in calories either...
Ok, this is the recipe.


800 g (1 large head) cauliflower, chopped
350 g (3 medium) leeks
500 g (3.3 cups) carrots, chopped
350 g (2 cups) sweet pepper, chopped
100 g (3 tbsp) tomato paste
400 ml (14 oz can) coconut milk (preferably full fat)
2 tbsp corn starch (3 if you don't have full fat coconut milk)
500 ml (2 cups) water or veggie broth
10 g (2 tbsp) curry powder (or curry paste if you have it)
1 tsp garlic powder
1 pinch of salt - optional
1 tsp chili flakes – optional

Chop all the vegetables.
In a large pan and cook the spices dry until fragrant, then add the coconut milk and cook for about 5 minutes on medium heat.
Add the onions and cook in some water or veggie broth until soft. Add the carrots and cook for about 4-5 minutes adding some more water if you need more. Add the rest of the ingredients and the rest of the water/broth. Cook everything until soft.
Dissolve the starch in some cold water then add it to the pot. Add the tomato sauce. Cook for 5-10 more minutes.

Serve over some grains or noodles with some fresh greens (basil, parsley or cilantro) and maybe some plantbased yogurt on top :)

If you want to know what I ate in a day, including this curry and other fun stuff, go here:

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