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Vegan Cauliflower Curry

This one skillet vegan cauliflower curry dish will leave your mouth watering and your gut in heaven. I used a lot of ancient spices in this curry to make this dish full of flavors and medicinal benefits.

I also added mushrooms, bock choy, and herbs for extra texture and taste. I did not use chickpeas as many other recipes call for to make it Lectin free Phase 1 and 2 compliant.

It’s great served over millet, but would pair great with pressure cooked basmati rice or quinoa if you are in phase 3 of the Plant Paradox.

Ingredients

  • 1 head of cauliflower
  • 1 onion
  • 1 sweet potato
  • 1 can of full fat coconut milk
  • Few leaves of bok choy
  • 8 pcs of mushrooms (oyster or shitake)
  • 4 Tbsp organic curry powder (Walmart brand)
  • 1/2 tsp cinnamon
  • 2 tsp sweet paprika
  • 1/2 tsp ground allspice
  • 1 tsp granulated sweetener (swerve or monk fruit)
  • 2 tsp apple cider vinegar
  • 1 Tbsp juice of lemon
  • 2 Tbsp Pomi tomato sauce (optional)
  • scallion
  • cilantro
  • salt and pepper to taste
  • avocado oil

Directions

  1. Separate the cauliflower into small florets.
  2. Dice the onion and peeled sweet potato.
  3. Heat a little bit of oil in the skillet and sauté the onion.
  4. Turn the heat to low and add all the spices, mix.
  5. Add the cauliflower florets and sweet potato, stir to cover it with the spices.
  6. Add the coconut milk and mix again.
  7. Cover and let simmer for about 20 minutes.
  8. After 20 minutes add the cut mushrooms and let cook covered for another 5 minutes.
  9. After 5 minutes add the bock choy, a few scallions, and 1/2 bunch of cut cilantro leaves. Let it cook for a few minutes until the bock choy starts to wilt.
  10. Lastly flavor with apple cider vinegar, lemon, sweetener, and tomato sauce, mix and let simmer for another 2-3 minutes.
  11. Taste and add salt and pepper as desired.
  12. Serve with a side dish of your choice (millet, sorghum, pressure cooked rice, or naan) and sprinkle with fresh cilantro leaves.

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