Root Vegetables with Cauliflower Curry Sauce over Spiralized Zucchini

$0.00

Coconut milk and cauliflower make a delicious dairy-free curry.

Categories: ,

Description

Root Vegetables with Cauliflower Curry Sauce over Spiralized Zucchini
Recipe Type: Entree
Cuisine: Indian
Author: Ryan Elledge
Serves: Serves 4
Serve over spiralized zucchini noodles for a nutrient boost.
Ingredients
  • 1 medium head cauliflower, cut into small florets, divided
  • ½ sweet potato, diced
  • 2 small carrots, diced
  • 1 small parsnip, diced
  • 3 tablespoons coconut oil, divided
  • ¼ medium sweet onion, chopped
  • 1½ cloves garlic, minced
  • 2 tablespoons curry powder (or try recipe in the sidebar)
  • 1 can (14 ounce) coconut milk, divided
  • Sea salt and pepper
  • Juice of 1 lime
  • 2 medium zucchinis, spiralized
  • 3 ounces baby spinach
  • Cilantro, for garnish
Instructions
  1. Preheat oven to 375°. Line two baking sheets with parchment paper. Place half of cauliflower florets and all sweet potatoes, carrots and parsnips on trays; roast 45 minutes, until vegetables are soft and slightly caramelized. Stir vegetables partway through to be sure they don’t burn. Set aside when done.
  2. Make cauliflower curry sauce: Heat 2 tablespoons coconut oil in a medium saucepan over medium heat. Add onion; sauté 5–10 minutes, until translucent. Add garlic; sauté 1 minute, or until fragrant.
  3. Add remaining cauliflower and curry powder. Cook 5–10 minutes, until cauliflower starts browning and begins to soften.
  4. Add ¾ cup + 2 tablespoons coconut milk; simmer 10 minutes, until a fork easily pierces cauliflower.
  5. Place in a blender; blend until smooth. Use remaining coconut milk to thin sauce to desired consistency. Season to taste with salt and pepper.
  6. Combine cauliflower curry sauce with roasted root vegetables in a medium skillet. Let simmer 10 minutes. Season to taste with lime juice, salt and pepper.
  7. Melt remaining 1 tablespoon coconut oil in a large skillet. Add zucchini; sauté 3–5 minutes, until softened. Stir in spinach to wilt. Season to taste with salt and pepper.
  8. Toss root vegetables with zucchini noodles and spinach. Garnish with cilantro.

 

Reviews

There are no reviews yet.

Be the first to review “Root Vegetables with Cauliflower Curry Sauce over Spiralized Zucchini”

Your email address will not be published. Required fields are marked *

All of the nonperishable ingredients for this recipe can be delivered to your door. Click the ingredient below to order online: