Easy Weeknight Meals – Cauliflower Curry
It’s easy to get stuck in a rut making weeknight meals. You probably have a standard repertoire of quick and easy meals that don’t exhaust you after a full day at work and don’t leave you starving for hours before it’s ready to eat. I know I have mine: rice and bean bowls, pasta with sautéed greens, sausage and tomato sauce, roasted veggies over quinoa and bean soup. Those are my go to staples, and while they may sound like great ideas to someone who doesn’t make them every week, they get less interesting the more I make them.
No matter what your regular meal routine looks like, I am sure you have similar frustrations and can always use a little weeknight meal inspiration. It is difficult to stray from the norms, especially if you have a family you know will eat the old standards and are not so sure will like the new ideas, but a little variety will help keep you eating well, eating in (and saving money that you may spend eating out), and enjoying the time you spend in the kitchen. Experimenting with similar ingredients but new spices or new preparation methods is a good place to start. The familiar ingredients will help ease you, and everyone else you are cooking for, into the new dish.
That is what I did to come up with this recipe for Cauliflower Curry. During the winter I have cauliflower around on a regular basis and usually roast it whole or in slices with a drizzle of olive oil and sprinkling of chili flakes and Parmesan cheese. When cooked up with the curry spices in this dish it takes on a whole new and interesting role as the main focus of the meal. Not to mention, curry spices are warming and energizing – which I am sure everyone can appreciate this time of year. The addition of tofu gives the meal a protein boost but keeps it vegetarian – good for Meatless Mondays! Check out the Small Planet Tofu varieties in Full Circle’s Green Grocery, they’re the best texture and flavor I have tried so far.
Give this recipe a try to spice up your weekly routine! Add more or less curry to the mix depending on your level of adventurous cooking and eating.
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 1 tsp salt
- 1 tbsp diced fresh jalapeno
- 2 tbsp fresh ginger, finely diced
- 2 tbsp green curry paste
- 1 ½ cups vegetable stock
- 1 ½ cups coconut milk
- 3 cups cauliflower florets (bite sized)
- 2 cups tofu, cubed
- 2 large carrots, julienned
- 1/3 cup fresh cilantro, chopped
- 4 cups brown rice, cooked
- Heat the coconut oil in a large, heavy bottomed pot over medium heat. Add the onions and salt and sauté for 8 minutes, or until beginning to brown and caramelize. Add the jalapeno and ginger and sauté for 3 minutes. Add the curry paste and sauté for another minute until very fragrant. Add the stock and coconut milk and bring to a simmer, lowering the heat. Put the cauliflower and tofu in the simmering liquid and cook for 5-7 minutes, or until the cauliflower is slightly tender and the tofu is warmed through. Just before serving add the julienned carrot. Serve in bowls over a mound of brown rice and sprinkle with fresh cilantro.
- > Kimchi would be a great addition to this recipe; adding flavor, a hint of spice and healthy probiotics to the meal. Get a jar of naturally fermented Kimchi from Firefly Kitchens in your Green Grocery order.