Lunch: Coconut-Cauliflower Curry Bowls
Recipe by The Good Housekeeping Test Kitchen In the mood for some curry but don't want to order takeout? This cauliflower and butternut squash version is ready in no time.
Ingredients
1 tbsp. vegetable oil
2 medium shallots, chopped
2 tbsp. finely chopped peeled fresh ginger
1 tbsp. curry powder
1 20 oz. package precut butternut squash chunks
1 15 oz. can coconut milk, shaken
1 15 oz. can fire-roasted diced tomatoes, drained
4 c. cauliflower florets (about 12 oz. )
6 c. cooked white rice
Cilantro leaves, for garnish
Instructions
In 6- to 7-quart saucepot, heat oil on medium. Add shallots, ginger and curry powder; cook 5 minutes, stirring.
Add squash, coconut milk, tomatoes and 1 teaspoon salt. Cover and simmer 15 minutes. Uncover; stir in cauliflower. Cook another 15 minutes or until squash and cauliflower are tender, stirring occasionally.
Serve over rice. Garnish with cilantro.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
