Thursday, August 4, 2011

Yellow Curry with Cauliflower and Potatoes

I'm so excited! It's my inaugural Feeding Friendship post! My friends Ellen and Sarah started this blog series together to help us keep in contact more often. If you like to join us, click this button:

I got to choose the first "secret ingredient" since I will be out of town next week and I had already done my grocery shopping for this week when we were choosing it. I selected:

I picked it because I was already planning on making this dish! I loosely followed a recipe I found on The Apartment Kitchen. (Looks like that blog has been shut down with a new concept in the works.) I felt like Super Woman when I made it because I managed to go out and buy a new hair dryer, cook this meal, go to Bodypump class at the gym, and come home and serve it up to the hubs all in one night! It's that fast! Oh, and it makes some leftovers (if there are just two of you).

Here's the ingredients that I used:

1/2 head of cauliflower, chopped into bite-sized pieces
1/2 onion (red or white) chopped
10 new potatoes, chopped into bite-sized pieces
1 Serano pepper (or any chile pepper)
1 T olive oil
1 T canola oil (I use this instead of olive oil due to the higher smoke point of canola oil.)
1/2 c vegetable broth
1/2 c skim milk
1 packet Taste of Thai yellow curry paste
Salt and pepper to taste
1 c Basmati rice

  1. Preheat oven to 400 degrees.
  2. Cook rice according to directions. Continue with steps below while rice cooks
  3. Toss cauliflower and potatoes in olive oil. Add salt and pepper to taste.
  4. Place cauliflower and potatoes on a baking sheet (I use a pizza stone) and roast for about 15 min.
  5. In a deep pan, saute the onions in the canola oil until tender.
  6. Add garlic and pepper, saute for 1-2 minutes.
  7. Add vegetable broth, milk and curry paste. Stir well to ensure paste dissolves. Simmer until cauliflower and potatoes are ready.
  8. Add cauliflower and potatoes and simmer for 10-15 minutes.
  9. Serve curry over rice. (Maybe grab a glass of milk to go with it!)

You may have noticed that the original recipe called for coconut milk. I used it the first time, but that requires buying a special can of coconut milk and then you only use half of it. The 2nd time I made this I tried regular skim milk and I couldn't taste the difference, and you always have milk in the fridge!

Also, you may have noticed I left out the tofu! That was more because I didn't buy tofu at the store. If you choose to include tofu in yours (which I highly recommend), go ahead and cut it into bite sized pieces and saute it in some canola oil before tossing it in with the cauliflower and potatoes. Excellent source of protein and keeps the dish vegetarian.

Potatoes and cauliflower to be roasted
This is the curry paste I used.
Simmering, waiting for roasted veggies.
Packed it away before I hit the gym!
Always awesome to come home to a home-cooked meal!


EllenQ said...

Looks so yummy!!

SarahMK said...

Looks like we all went for the big beauty shot of the cauliflower :) Your curry sounds tasty and I just read that curry/tumeric is very healthy for you and helps Indian people live longer. Food for thought!