Curry!

Basic Coconut Curry

For the sauce:

• 1 teaspoon coconut oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1-1/2 to 2 tablespoons curry powder
• 1 (13.5 oz.) can unsweetened coconut milk (I use the coconut cream)
• 1 tablespoon tamari sauce
• 1 tablespoon pure maple syrup
• ½ teaspoon salt

To complete the dish:

• 1 sweet potato, chopped
• 1 lb. assorted chopped vegetables (broccoli, cauliflower, zucchini, carrots, etc)
• Rice or quinoa

1. Cook your rice or quinoa.
2. In the meantime, melt the coconut oil in a very large sauté pan over medium heat, and sauté the onions and garlic until tender, about 5 minutes.
3. Add in the coconut milk/cream, curry powder, tamari, maple syrup and salt. Whisk well to combine.
4. Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes.
5. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

Make sure to taste the sauce. Often times you will need to add more curry flavoring.

Tomato Coconut Cauliflower Curry

This is a super delicious dish bursting with flavor. We eat this quite often, and it is easy to make larger quantities when entertaining.

• 2 TBSP olive oil
• 1 yellow onion, diced
• 4 cups butternut squash, chopped into bite sized chunks
• 1 head cauliflower (5 cups), chopped into florets
• Salt to taste
• 2 TBSP curry powder
• 1 TBSP garam masala
• 1 tsp cumin
• ¼ tsp cayenne (optional)
• 28 oz. can diced tomatoes
• 15 oz. can unsweetened full-fat coconut milk or coconut cream
• 15 oz. can chickpeas, drained (optional)
• 4 cups spinach leaves, chopped
• Basmati or brown rice, for serving (optional)

1. Prepare the rice according to package direction.
2. Heat olive oil in large skillet over medium-high heat. Add onion, sauté 2 minutes.
3. Add butternut squash and cauliflower, plus the spices and enough water to cover the bottom of the pan. Boil until vegetables are almost tender.
4. Add the tomatoes, coconut milk, chickpeas and spinach. Adjust spices.
5. Cook for another 10 minutes. Serve over rice, or just in a bowl by itself!

Cauliflower with Indian Cashew Sauce

For Jackie’s birthday one year, she requested Indian food and we all had a blast contributing dishes. The kitchen was a noisy place that day! So here is one of the dishes, which was delicious. Note that to make the sauce you will need a high powered blender!

• 3 onions, peeled and quartered
• 1 small can tomato paste
• 2/3 cup raw cashews
• 3 tsp garam masala
• 3 garlic cloves, crushed
• 2 tsp chili powder
• 2 tbsp lemon juice
• 1/2 tsp turmeric
• 2 tsp salt
• 4 tbsp yogurt


• 2 cups water
• 1/2 bunch fresh cilantro, chopped
• 1/4 cup golden raisins
• 1 head cauliflower, chopped into florets (optionally add other veggies that you have on hand)
• 2 cups mushrooms, cut in quarters

1. Put first 10 ingredients into a blender and blend until smooth.
2. Heat mixture from blender in a large pot or wok on medium for 2 minutes. Add cauliflower and mix well.
3. Add water, raisins, and half the cilantro. Cover and cook until cauliflower is tender (about 15 - 20 minutes).
4. Add mushrooms during the last 10 minutes of cooking. Garnish with remaining cilantro.