[GARD/GFCF] Vegetable Curry

[RobinN]

Take any vegetables and transform them with this creamy curry sauce. Cauliflower, carrots and peas work well, but any variation is good. Serve over a bed of rice or quinoa.

Serves 4

1 head cauliflower
4 carrots
1 Cup frozen peas
1 onion
3 cloves garlic
2 TBL coconut oil or ghee
1 can coconut milk
2 tsp curry seasoning
1/2 tsp cumin seeds
1 tsp sea salt
2 TBL lemon or lime juice

Dice the onion,
Mince the garlic
Heat the oil in a large skillet
Add the onions and sea salt and cook until soft and translucent
Add the garlic, cumin seed and curry seasoning and cook for 1-2 minutes until the spices bubble and are infused in the oil
Stir in the coconut milk and simmer on a low heat.
Peel and slice the carrots
Break the washed cauliflower into florets
Mix the carrots, cauliflower and peas into the coconut sauce.
Cover and cook until the vegetables are tender, but not over-cooked.
Squeeze in the lemon or lime juice and serve.