This is the perfect recipe for a summer curry. The lightness of this recipe makes you forget its hot and has all the taste you could possibly want. It also wont make you feel too full after you eat which is a huge plus.
1 head of cauliflower
2 Tbs coconut oil
1 Tbs green curry paste
2-14oz cans diced pineapple
1 yellow onion, diced
1 Tbs garlic, minced
1-14oz can coconut milk
1 tsp cornstarch
- Cut cauliflower head into 4 parts. In a food processor, process each ¼ until cauliflower becomes small and rice-like, set aside.
- In a large skillet heat oil over medium heat. Add the curry paste, stirring constantly, until it is melted and fragrant, 1 to 2 minutes. Add the pineapple, onions, and garlic, stir frequently until tender, 5 to 7 minutes. Add the coconut milk and bring to a boil.
- In a small bowl, combine the stock and cornstarch to form a smooth paste. Pour into the boiling curry, stirring a couple of times. Simmer until the sauce reaches the desired thickness, 5 to 6 minutes.
- Serve curry over cauliflower and enjoy.
Nutritional Facts: per serving
390 cal; 30g total fat (26g sat fat); 31g carb; 61mg sod; 7g fiber; 6g protein; 18g sugars