Indian Coconut Curry Cauliflower. Vegan. GF.

Indian Curry Coconut Cauliflower.  Vegan. GF.
Indian Curry Coconut Cauliflower. Vegan. GF.

Becoming a vegan over two years now, I’ve become a hardcore cauliflower fan.  More-so, a huge fan of Indian cuisine.  It’s the one type of food I know I can always find a vegan/gf option that is packed with flavor.  Inevitably, I’ve then started making more and more cauliflower dishes at home. This is a great recipe to make on the weekend alongside a batch of brown rice to have as a quick go-to meal all week or for a nice packable lunch. I love back-up dishes on busy nights.

Ingredients:

2 tablespoons of olive oil
1.5 teaspoons of fennel seeds
1 onion, diced
1 teaspoon of turmeric
1 teaspoon of chipotle chili powder or regular chili powder
1 teaspoon ground cumin
1 teaspoon curry
Pinch of ground cayenne (or more if you like it spicy)
Salt and pepper
1 head of cauliflower, washed and cut into florets (bite-sized)
1-28 oz. can of chopped tomatoes (organic)
1 can of full-fat coconut milk
1 cup of water
Cilantro for garnishing
Brown rice

Directions:

Into a heavy stock pot or Dutch oven, over medium heat, add your olive oil.  Once hot, add your fennel seeds to toast.  Stirring often until browned.  Then add your onion and spices through salt/pepper.
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Then add your cauliflower, tomatoes, coconut milk and water.  Give that a good stir and place over a small burner over low heat.  Cover and let simmer.  I stir occasionally.  I let this simmer over low heat for hours until dinner.  Taste test and adjust spices and salt/pepper.  In the meantime, I make one cup of uncooked rice – cooking according to package details.  When ready to serve, place a bed of cooked rice on the bottom and then add the curry cauliflower mixture over top garnished with fresh cilantro.

Enjoy!
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fitness_update
Training recap from last week.  My running calendar for my watch goes from Sunday to Saturday.  I did  55.47 miles.  But my running journal goes Monday-Sunday and that has me at 69.47 miles!  Without a doubt why I’m experiencing a bit of fatigue this week and just plain exhaustion. Last week was my peak week and I expected it.  Not that mileage but the exhaustion. Blogging has been picking up with jobs and the clients I cook for is growing and growing.  Just trying to breathe and be thankful for all of the craziness.  So I apologize for my randomness.

So this week the cool weather has arrived and this girl is quite happy!  Today was 52 degrees.  I saw my breath and my hands froze.  (yay!!)

Sunday:  14 trail miles
Monday: 6 treadmill miles/strength/core
Tuesday: 10 outdoor miles – my first face-to-face encounter with a skunk (thank God is all I will say that I came out of that unscathed).
Wednesday: Planned rest day.

I’m continuing to do heart rate training.  What does that mean?  Training in certain heart rate zones to strengthen my ticker.  My heart rate has always been quite excessive. Today I thought I would test it.  I got out around 5am and couldn’t see my watch except when each mile was recorded on my watch and the light came on.  I pushed harder today.  Not crazy hard but a level harder than my slow, in the zone pace, that I’ve been training in.  I was really happy with my progress knowing that my heart rate didn’t get to 170!  Normally I would’ve been well over 220 for this.  Crazy.  This training is working but I have so much more to do. I want my hr really low but that will have to wait till after my race and off-season training.  Funny it wasn’t that long ago that I ran 10 miles at a 7:09 but the damage I was doing to my heart wasn’t and isn’t worth it.
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That’s it from here.  Have a great day!
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— Knead to Cook

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2 Comments

  1. Saw this on OGP and made it. Did not have cauliflower so made it with cabbage and was incredible. Might also be good with broccoli.

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