This one is good. Really good. Everyone had 2 servings, except my hubby who thinks his belly “is growing” (and then he had ice cream). I do, however, support calorie prioritization, and not having ice cream makes me sad, so I get it.
This recipe is simple.
This is everything you need. Plus you can sub in and out the veggies you have available. I cook for 6 with plans for school lunches for 3 the next day, so please half the recipe if you are cooking for a more manageable household (also maybe you don’t need wine with dinner? Don’t know… but sometimes this house gets a little crazy) .
Ingredients
Powdered chipotle – dash
Green curry paste – 4 heaping spoonfuls
Olive oil
Curry powder- to taste
Salt and pepper
Cilantro -1/4cup chopped
Tomatoes 1 cup chopped- I used heirloom cherry tomatoes halved/quartered
1 ear corn
2 cans organic chick peas
1 can coconut milk
1 red onion
2t minced garlic
Ginger fresh 1t
2 heads cauliflower
Sundried tomatoes
Rice (I used brown)
Let’s Do This!
Get the rice going… it takes the longest.
In a large saucepan put in oil and curry Paste. Mix on medium heat and once mixed add onion, garlic, ginger, salt, pepper, chipotle & curry
Yum. Smells awesome already.
Add veggies (corn – I slice the corn off the husk right into the pan)and cook until tenderAdd beans, additional spices to taste
Add coconut milk
Simmer until the rice is done!
Add cilantro & tomatoes
Yep. That’s gonna be good!
Serve with rice and lime slices.
Enjoy!❤️
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