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!❤️

Facebooktwitterpinterestinstagrammailby feather
Facebooktwitterpinterestmailby feather