Vegetable Curry With Cauliflower Couscous

It has been way too hot to turn the oven on, so I’ve been trying to make quick things on the stove top, like this vegetable curry with cauliflower “couscous” that took about 30 mins to make. I love using cauliflower in this way, it tastes just like tiny rice or couscous, which is especially great for any gluten-free people, or people simply

Ingredients: (serves 2)

1 green bell pepper, chopped
1 Japanese eggplant, chopped
1 summer squash, chopped
10 or so green beans, halved
2 garlic cloves, minced
1 tablespoon red curry paste
1 tablespoon yellow curry powder
1 (14oz) can coconut milk
1 tablespoon fish sauce
1/2 cup fresh basil, chopped
1 teaspoon red pepper flakes
1 small cauliflower
1 lime – 1/2 for the curry, and the rest sliced for serving
1 teaspoon lime zest
1 tablespoon fresh grated (or minced) ginger
Salt and pepper, to taste
Olive oil
Naan bread, for serving

Start by making the cauliflower couscous by pulsing the florets in a food processor until it resembles a couscous texture. I did mine in two batches, otherwise it doesn’t blend evenly at times. Next, saute 1 garlic clove in a little olive oil, then add the lime zest, cauliflower, and salt and pepper to taste. Mix well then cook for about 5 minutes, stirring often as to not let it burn.

For the curry, saute a garlic clove with a little olive oil in a large pot. Add all the vegetables, coating with the olive oil, and adding more as needed. Toss in the red pepper flakes, then salt and pepper to taste. Add the coconut milk, fish sauce, red curry paste, curry powder, fresh basil, and lime juice. Simmer for about 10 minutes.

To serve, plate some couscous and top with the vegetable curry. Serve with a lime wedge and warm naan bread!

 

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