Crazy Creamy Chickpea Curry

Ingredients

  • 1 Tbsp. coconut oil (refined or unrefined)
  • 1 medium yellow onion, thinly sliced (1 cup)
  • 1 Tbsp. fresh minced ginger
  • 4 cloves garlic, minced
  • 2 Tbsp. mild curry powder
  • ¼ tsp. red pepper flakes (we used ½ tsp.)
  • 2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
  • 2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. tomato paste
  • ¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
  • 1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
  • 4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
  • 1 (15-oz.) can chickpeas, rinsed & drained
  • 1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ½ cup frozen peas (we used ¾ cup)
  • Salt to taste
  • Cooked basmati rice (we used brown basmati rice), for serving
  • Sriracha, for serving (optional)

Directions

  1. Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
  2. Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.

Serves 6 (1 2/3 cup per serving).

*The tomato paste may not break down completely when you mix everything together  but it will as it gets heated through.

We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !

Recipe source unknown.

We weren’t paid in any form to promote Swanson.

Take care everybody !

Roasted Cauliflower & Potato Curry Soup

Ingredients

  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 ½ tsp. ground cinnamon
  • 1 ½ tsp. ground turmeric
  • 1 ¼ tsp. salt (we used table salt)
  • ¾ tsp. ground pepper (we used freshly ground black pepper)
  • 1/8 tsp. cayenne pepper (we used ¼ tsp.)
  • 1 small head cauliflower, cut into small florets (about 6 cups) (we only got 5 cups out of the head of cauliflower that we bought)
  • 2 Tbsp. extra-virgin olive oil (we used Colavita extra-virgin olive oil)
  • 1 large onion, chopped (we used a yellow onion)
  • 1 cup diced carrot
  • 3 large cloves garlic, minced
  • 1 ½ tsp. grated fresh ginger
  • 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish (we used a red jalapeño for cooking and a red serrano for garnish)
  • 1 (14-oz.) can no-salt added tomato sauce (we used a regular can of Hunt’s tomato sauce)
  • 4 cups low-sodium vegetable broth (we used Swanson’s organic regular vegetable broth)
  • 3 cups diced peeled russet potatoes (½-inch pieces)
  • 3 cups diced peeled sweet potatoes (½-inch pieces)
  • 2 tsp. lime zest
  • 2 Tbsp. lime juice
  • 1 (14-oz.) can coconut milk (we used a regular can of ThaiKitchen coconut milk)
  • Chopped fresh cilantro for garnish

Directions

  1. Preheat your oven to 450 degrees.
  2. Take a small bowl out and mix the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne together in it. Place the cauliflower in a large mixing bowl, pouring one tablespoon of oil over the cauliflower afterwards, tossing to coat. Add one tablespoon of the spice mixture in with the cauliflower, tossing to coat again. Line a rimmed baking sheet with aluminum foil, spreading the cauliflower out in a single layer over the lined baking sheet afterwards. Place the sheet in the oven for 15 to 20 minutes or until the cauliflower looks browned around the edges.
  3. While the cauliflower’s roasting, take a large pot out and pour the remaining oil into it, setting the heat to medium-high afterwards. Once the oil’s hot, toss in the carrot and onion, stirring frequently for 3 to 4 minutes or until they start to brown. Turn the heat down to medium and continue to stir frequently for an additional 3 to 4 minutes or until the onion has softened. Add in the ginger, chile, garlic and remaining spice mixture, stirring constantly for one minute.
  4. Pour the tomato sauce into the pot, scraping up any browned bits and then letting it simmer for an additional minute afterwards. Add in the broth, potatoes, sweet potatoes, lime zest and lime juice, stirring to combine. Put the lid on the pot and bring the dish up to a boil, turning the heat up to high if necessary. Once boiling, turn the heat down so the soup is at a gentle simmer and let it cook (only partially covered now) for 35 to 40 minutes or until the vegetables are tender, stirring now and then during that time.
  5. Add the coconut milk and roasted cauliflower to the soup, stirring to combine. Return the dish to a simmer just long enough for everything to get heated through. You can garnish your individual portion with cilantro and chiles if you’d like.

Serves 8 (about 1 ½ cups per serving)

This soup is a brand new favorite of ours ! The spice mixture was so fantastic on the cauliflower that we’re going to make another batch of the spice mix just to see how good it tastes on other roasted vegetables, possibly creating new delicious side dishes ! The heat in this soup gets balanced so well with the other ingredients. There’s some acidity from the tomato sauce and lime but it’s more of a background flavor. All the flavors are just so well balanced. The coconut milk and tomato sauce gave the soup a silky texture. The potatoes and cauliflower give a hearty feel to the soup that will leave you feeling full. This is a great meal to have during cold weather but it tastes so good that you might find yourself fixing it during the summer as well !

Recipe source unknown.

We weren’t paid in any form to promote Colavita, Hunt’s, Swanson’s, or ThaiKitchen.

Take care everybody !

Fall Vegetable Curry

Ingredients

  • 1 Tbsp. olive oil (we used extra-virgin olive oil)
  • 1 cup diced peeled sweet potato
  • 1 cup small cauliflower florets
  • ¼ cup thinly sliced yellow onion
  • 2 tsp. Madras curry powder
  • ½ cup organic vegetable broth (such as Swanson)
  • ½ tsp. salt, divided (we used table salt)
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
  • 1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
  • 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
  • ½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
  • ¼ cup unsalted cashews
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
  2. While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.

This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !

We got this recipe from Cooking Light.

We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.

Take care everybody !

Chipotle-Lime Cauliflower Tacos

Ingredients

  • ¼ cup lime juice (from about 2 limes) (took more than 2 limes for us to get ¼ cup)
  • 1-2 tablespoons chopped chipotles in adobo sauce (we used 3 tablespoons)
  • 1 tablespoon honey
  • 2 cloves garlic
  • ½ teaspoon salt (we used table salt)
  • 1 small head cauliflower, cut into bite-size pieces
  • 1 small red onion, halved and thinly sliced
  • 1 (15-ounce) can refried black beans, warmed (we forgot to use this)
  • 8 corn tortillas, warmed
  • ½ cup crumbled queso fresco or feta cheese (we used queso fresco)
  • Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices, and/or lime wedges for serving

Directions

  1. Preheat your oven to 450 degrees. Take a large rimmed baking sheet and line it with aluminum foil.
  2. Add to a blender (we used a small food processor) the lime juice, chipotles, honey, garlic and salt. Process until the mixture looks mostly smooth. Take the cauliflower pieces and place them in a large mixing bowl. Pour the chipotle sauce over the cauliflower pieces, stirring so all the pieces are coated in the sauce. Spread the cauliflower out in a single layer on the lined baking sheet. Sprinkle the onion slices on afterwards.
  3. Stick the sheet in the oven for 18 to 20 minutes or until the cauliflower is tender and browned in spots, stirring halfway through (we went with 20 minutes).
  4. Add the beans and cauliflower into the tortillas, topping with the cheese followed by adding on the cabbage, cilantro, guacamole, jalapeño slices and/or lime wedges.

Supposed to serve 4 (2 tacos per serving).

We thought this turned out to be a really tasty taco ! The cauliflower and onion slices really absorb the flavors from the chipotle mixture while cooking. The spiciness from the chipotles gets cut down by the toppings/garnishes. We chose to use queso fresco, cilantro and red cabbage as our initial toppings and thought everything worked together to produce a tasty taco. We tried adding guacamole later on and while it certainly didn’t make it worse flavor-wise, we don’t think it made it taste better either.

We got this recipe from EatingWell.

We weren’t paid in any form to promote EatingWell.

Take care everybody !

Szechuan Tofu with Cauliflower

Ingredients

  • 12 oz. extra-firm tofu, drained and cut into ¾-in. cubes
  • 3 Tbsp. cornstarch, divided
  • 2 Tbsp. canola oil
  • 1 cup unsalted vegetable stock, divided
  • 3 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. sherry vinegar
  • 1 ½ tsp. hoisin sauce (you could use store-bought but you can find the recipe for the one we used here)
  • 3 cups cauliflower florets
  • 2 cups thinly diagonally sliced celery
  • 6 garlic cloves, thinly sliced
  • 1 ½ Tbsp. unsalted ketchup
  • ½ tsp. crushed red pepper
  • ½ cup thinly sliced green onions
  • Orange-Scallion Brown Rice
    • 2 (8.8-oz.) packages brown rice (such as Uncle Ben’s) (we did use Uncle Ben’s)
    • 1 Tbsp. toasted sesame oil
    • ½ cup chopped green onions
    • 1 tsp. grated orange rind
    • ¼ tsp. kosher salt
    • ¼ tsp. black pepper (we used freshly ground black pepper)

Directions

  1. Start by making the orange-scallion brown rice. Cook the brown rice based off the microwave directions that you’ll find on the packages. Take a large skillet out and pour the toasted sesame oil in, setting the heat to medium-high. Once the oil’s hot, add in the chopped green onions, cooking them for 2 minutes, stirring constantly. Mix in the orange rind, kosher salt and black pepper, continuing to stir for 1 minute. Now add in the rice, mixing everything together. Continue to stir for another 3 minutes or until heated through. Take the skillet off the heat and leave it off to the side until the Szechuan tofu with cauliflower is done cooking.
  2. Using paper towels, pat the tofu until dry (we pressed our tofu to get the water drained). Take a large bowl and add 7 teaspoons of the cornstarch to it. Place the dry tofu in the cornstarch, tossing to coat. Pour the canola oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add the tofu to the skillet, cooking it for 6 minutes or until the tofu looks golden and crispy, stirring the tofu around occasionally during that time. Using a slotted spoon (we just used a spatula), take the tofu out of the skillet and place it on a plate for the time being.
  3. Take a mixing bowl with at least a 2-cup capacity out and mix the remaining cornstarch together with ¼ cup of vegetable stock together in it, stirring until smooth. Now mix in the remaining stock as well as the soy sauce, vinegar and hoisin.
  4. Toss the cauliflower into the skillet, cooking for 3 minutes or until it looks lightly browned, stirring it around now and then. Add in the celery and garlic*, stirring constantly for 2 minutes. Add in the ketchup and pepper now, cooking for an additional minute, stirring to coat. Pour the stock mixture into the skillet, bringing it to a boil. Cook for 2 minutes or until the liquid looks like it’s thickened a little. Add the tofu back into the skillet, tossing to coat. Top with green onions and it’s ready to serve with the rice.

*We didn’t add the garlic in until the celery had already been cooking for a minute.

The flavor of the tofu with cauliflower works well with the orange-scallion brown rice, they compliment each other. This was a flavorful dish but it wasn’t spicy to us so we sprinkled more crushed red pepper onto our own individual portions. The tofu actually had texture and crunch on the outer part of it after it was initially cooked but once it got mixed in with the sauce, the crispiness went away. When we fix this again, we’re not going to toss it back in at the end. We’ll just add it onto our individual servings.

We got this recipe from Cooking Light.

We weren’t paid in any form to promote Uncle Ben’s or Cooking Light.

Take care everybody !

Spicy Shrimp Fried Cauliflower Rice

Ingredients

  • 8 oz. fresh or frozen medium shrimp in shells, peeled and deveined (we used frozen shrimp)
  • 1 (1 ¾- to 2-lb.) head cauliflower, broken into florets (5 cups) (our cauliflower was in that weight range but we only got 3 cups)
  • 1 tsp. toasted sesame oil
  • 2 eggs, lightly beaten
  • 1 Tbsp. olive oil (we used extra-virgin olive oil)
  • 4 tsp. grated fresh ginger
  • 4 cloves garlic, minced
  • 2 cups coarsely chopped napa cabbage
  • 1 cup coarsely shredded carrots
  • ½ tsp. sea salt
  • ½ tsp. crushed red pepper
  • 1/3 cup sliced green onions
  • 2 Tbsp. snipped fresh cilantro
  • Lime wedges

Directions

  1. If you’re using frozen shrimp like us then thaw the shrimp first by running it under cold water, patting it dry afterwards. Doing it in multiple batches, add some of the cauliflower into a food processor, pulsing until it’s broken into rice-size pieces.
  2. Take an extra-large wok or skillet out (we used a skillet) and pour the sesame oil in, setting the heat to medium. Once the oil’s hot, add in the eggs, stirring them around gently until the eggs are cooked. Take the eggs out of the skillet and let them cool down a bit before cutting them into strips.
  3. Using the same skillet you just cooked the eggs in, pour the olive oil in, turning the heat up to medium-high. Toss the ginger and garlic in, stirring constantly for 30 seconds. Add cabbage and carrots in next, stirring for 2 minutes or until the vegetables have started to soften (2 minutes worked for us). Add the cauliflower rice in, continuing to stir for another 4 minutes or until the cauliflower starts to soften (the rice was so small, it was hard to tell when it started to soften so we just cooked it for the 4 minutes). Now stir in the shrimp, salt, and crushed red pepper, stirring until the shrimp’s fully cooked. Toss in the egg strips and green onions, stirring just long enough for them to get heated.
  4. Take the skillet off the heat and sprinkle the cilantro over the shrimp mixture, serving it with lime wedges on the side.

Serves 4 (1 ½ cups each)

This was the first time we’d ever made cauliflower rice so maybe it’s something we did but there’s just no mistaking this as actual rice, it was too soft. With all that being said though, the flavors of this dish were on point ! Adding some raw green onion slices to this gives it a nice crunch component that’d  be missing from the dish otherwise. Squeezing some lime juice over your serving makes the dish that much tastier. There’s also some heat to this but it’s not so strong that it’s all you can taste.

This recipe came from a Better Homes & Gardens magazine.

We weren’t paid in any form to promote Better Homes & Gardens.

Take care everybody !