Pink cauliflower curry

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main dishes / recipes / soups+stews / gluten free / vegan

What about making autumn´s grey days a little bit more colorful? This was not the first intention, but the truth is that I ended up with a dish that has a powerful color and  can lift any soul if it is grey outside. May be that happy dish came out naturally because I truly enjoy Autumn. I like to leave back the hot days of summer and enter this cozy season where the days are shorter and you star to smell the fragrance of the chimneys.

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This curry is not only beautiful but healing and truly delicious. The secret to have that powerful color is by blending the cooked beetroots once the stew is finished. That is why you don´t have to cut the beetroot very small in order to find it easily before blending it.

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You can serve it on its own with some seed crackers or with any whole grain of your liking or even some cooked potatoes. Remember it will be much better in taste the day after.

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P.S: Somebody told me it was a great dish to make for Halloween! Enjoy it!

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Ingredients (4/6 servings)

1 1/2 medium onions

2 leeks (only the white part)

1 1/2 tbsp ghee or coconut oil

1 tbsp apple cider vinegar

4 garlic cloves

1/2 tsp fresh grated ginger

1 tsp+1/4 tsp mild curry

1/8 tsp grated nutmeg

1/4 tsp dried turmeric

1/4 tsp ground cumin

2 1/2 tsp sea salt

1 citronella stick

2 pieces of lemon peel (20 cm each)

1 medium cauliflour

2 medium beetroots

1 can of coconut milk (400 ml)

400/450 ml water

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1 tbsp lemon juice

virgin olive oil

black pepper

chopped parsley to garnish

Instructions

  1. In a large pan or pot, sauté the chopped onions and leeks with the ghee or coconut oil. Cook for 10 minutes until it is well cooked.
  2. Peal and cut the beetroots in 6 halves each and break the cauliflower in medium pieces. Set aside.
  3. Get all the spices ready and chop the garlic cloves.
  4. When the onions and leeks are cooked add the vinegar to deglaze and when it will be evaporated add all the spices, citronella, salt, garlic and lemon peel. Stir for one minute and add the cauliflower and beetroot with the coconut milk and water to cover. Let it simmer in low heat for approximately 20 minutes.
  5. Very carefully take the beetroot pieces out and blend them with 125 ml of water until smooth. Add it to the curry stew with the lemon tbsp and stir until the color is bright and beautiful.
  6. When serving, sprinkle some chopped parsley, olive oil and black pepper.
  7. Enjoy!

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