Monday, January 20, 2014

Cauliflower Curry with Coconut Milk and Collards


8 ounces collard greens

2 tbsp butter or coconut oil

1 large onion, chopped

2 pounds cauliflower cut into bite size pieces

4 garlic cloves, minced

1 (14.5 ounce) can full fat coconut milk

2 cups vegetable broth

2 tbsp curry powder

1/4 tsp ground cinnamon

1/8 tsp cayenne pepper

Sea salt to taste


1. Cut the ribs from the collards and discard, chop the leaves crosswise into 1-inch lengths and set aside.

2. In a large saucepan or small stockpot over medium-high heat, heat butter or oil and add the onions and cook, stirring occasionally till tender. Add the cauliflower and cook, stirring occasionally, until it begins to brown, about 4 minutes.

3. Add the garlic and cook and stir till fragrant, about 1 minute. Add the coconut milk, broth, curry, cinnamon and cayenne and bring to a boil. Add collards and let it come to a boil then reduce heat to a simmer and cover and let simmer till chard is tender, about 15 minutes. Sea salt to taste. 

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