I was also recently pointed to a recipe for coconut curry cauliflower HERE; but as I didn't have any canned coconut milk I used the following:
- tsp garlic paste
- tsp ginger paste
- tsp coriander paste
- a cup of almond milk
- tbsp mild curry powder
- salt & pepper
- a head of cauliflower
It all turned out rather well, sprouts and cauliflower.
The sprouts lost some of their greenness before they made it to the plate, mainly because the cauliflower took longer than I thought it would.
But the taste was there and the meal was scrummy.
It's interesting to try find a variety of meals to suit the tastes, I am trying to get variety and not have the same five dinners week in and week out. So you must know that the temptation to make these veggie dishes every night for the rest of the week is HUGE!
Do you have a set weekly menu or does it change constantly?