Healthy Cauliflower Red Curry

Curry gets in a lot of trouble for having a heavy fat content and loads of calories, but you know what we like to say over here at Nutrition Feminist? Screw that notion. Why? Fat is good for you. It is necessary for a healthy body in so many ways that we wonder how somebody thought it would be okay to say that fat was bad for you. 

Fun Facts About Fat

• Fat keeps your brain healthy and is necessary for constructing myelin sheath, the coating around your nerve fibers. Strong myelin sheath means faster message transmission.
• Fat helps fat-soluble vitamins better absorb into the intestines.
• And fat-soluble vitamins are necessary for hundreds of reactions throughout the body including hormone production.
• Fat makes your skin look healthy. Hey, they always say that you can tell if somebody is healthy or not based on the condition of the skin.

With all of that good ju-ju, we wanted to celebrate cauliflower red curry because it is packed with smart fats, vitamin A, potassium, protein, vitamin C, calcium and iron. Do we need to go on? And our cauliflower curry only has nine grams of fat per serving. It won't bust your diet to shreds; in fact, it can fit into even the lowest-of-the-low low-fat diet.

​Dig in!

The Recipe
Ingredients

• 1 head cauliflower, chopped
• 1 onion, sliced
• 4 carrots, sliced
• 3 cloves garlic, chopped
• 1 stalk lemongrass, white parts
• 1-inch fresh ginger, peeled.
• 2 cans coconut milk, the thick part scooped out into a bowl
• 3 tbsp red curry paste
• a dash of salt
• water, reserved
• 1 bunch spinach, stems removed, no need to chop
• 1 cup brown rice, already cooked

Directions

1. Preheat the oven to 400F. Place the cauliflower, carrots, lemongrass, garlic, and ginger onto a baking pan. Roast the veggies for 15 minutes. They will not be thoroughly cooked.
2. In a large stock pot, add a bit of oil and cook down the onions, adding water so they do not stick, for 20 minutes. Add the roasted garlic. Cook for five more minutes.
3. Add the coconut cream, coconut milk, and curry paste. Stir well. Bring to a boil. Add the lemongrass stalk, ginger, and a dash of salt.
4. Add the cauliflower and the spinach. Add enough water to bring it almost to the top of the vegetables. Stir.
5. Simmer, covered, for 20 minutes. Check it every now and again.
6. Taste it. Season as needed.
7. Stir in the brown rice and serve in bowls.

Notes
*You can omit the brown rice from this recipe if you would like to cut out extra carbohydrates.
**Feel free to add in extra veggies such as bell peppers, celery, mushrooms, cabbage, etc...it won't make a major difference in the calories.
***Consider adding in tofu, shrimp or chicken to this recipe for a protein boost.

---

---

Download the Recipe

Cauliflower Red Curry
File Size:	193 kb
File Type:	pdf

Download File

---