Thursday, May 24, 2012

Vegan Cauliflower & Red Potato Curry

It was getting late and my stomach starting grumbling a bit. I wasn't really sure what would come about, but I instinctively started cutting up red potatoes. That was followed by preparing multiple pots with water for boil. The outcome was an incredibly flavorful success.

1 can Coconut Milk
8-12 Red Potatoes (small)
2 cups Cauliflower
1/2 large Sweet Onion
1/2 cup tofu (left overs)
1 cup basil
1 tbsp. curry powder
1 tbsp. olive oil
1 cup rice
salt / pepper

The cauliflower was in the freezer, so I boiled that and quartered potatoes in separate pots. Meanwhile, I heated a large skillet with oil and sautéed chopped onion until transparent.  The tofu isn't necessary, but it needed to be eaten, so I tossed that in with the onions before they became over cooked.

At this time, it is important to season what is in the skillet. I used about a teaspoon of curry powder.  Cook and stir for a few minutes, add drained cauliflower and potatoes, add another few pinches of curry powder and stir. Let cook for a few more minutes. Now add coconut milk, simmer for at least ten minutes. Stir in cut up basil.

Best served with rice. If you have read recent posts, I cook brown rice ahead of time and freeze it. So, I threw in frozen rice about five minutes after I added the coconut milk. Traditionally, curry is served "over" white rice.