Ingredients
The following ingredients have 4 Servings
- 4 tablespoons refined coconut oil, divided
- 3/4 cup raw cashews
- 6 shallots, peeled and halved
- 1 teaspoon black mustard seeds
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 4 large dried red chilies
- 1 red bell pepper, chopped
- 1/2 medium eggplant, cubed
- 14 oz. can unsweetened coconut milk
- salt to taste
- 1 medium cauliflower, cut in florets
Instruction
- Put 2 tablespoons of coconut oil in a large saucepan over medium heat.
- Add the cashews and shallots.
- Cook for 5 minutes, stirring often until the cashews begin to brown.
- Add the mustard seeds (and curry leaves if you have them) and cook until the seeds begin to pop.
- Add the garlic, ginger, turmeric, curry powder, chili powder, chilies, red bell pepper, and eggplant.
- Cook for five minutes, stirring frequently.
- Add the coconut milk.
- Cover partially, and let simmer for 20 minutes over low heat.
- Rice the cauliflower by putting the florets into a food processor with the blade.
- Do this in batches because otherwise some florets get riced and some are left chunky. Small batches is key.
- In a separate pan with the remaining coconut oil over medium-high heat, cook the cauli rice for about 3 -5 minutes until warm and just starting to lightly brown. This isn’t a necessary step, I just wanted my “rice” to be warm and cooked a bit.
- Place the cauli rice on a dish or bowl and serve your curry on top.
- Watch out for the red chilies!! Pick them out before serving.
