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