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<blockquote data-quote="DeejayR" data-source="post: 879448" data-attributes="member: 126679"><p>A use for cauliflower: coconut curry base for chicken/fish</p><p></p><p>Cook cauli florets from frozen in a microwave without water for 5-6 minutes and stick them in a blender. Or you can grate/blend a whole cauli unfrozen.</p><p>In a pan with coconut oil soften a chopped onion with 1 or 2 tsps curry powder,* 2 cloves chopped garlic, chopped fresh ginger (optional) & 1 tsp turmeric.</p><p>After a couple of minutes add the cauli, half a tin of tomatoes, 1 tbsp peanut butter, 5 tbsps coconut milk & seasoning.</p><p>Simmer until it tastes done depending on whether you cooked the cauli first or not.</p><p>Blend it or not depending on your preference for texture.</p><p>Add fish or seafood or cooked chicken and heat through thoroughly.</p><p>Or cool and freeze and add the fish etc another time.</p><p></p><p>*I make a curry-type powder mix from 2 tbsps cumin, 2 tbsps ground coriander, 1 dsp ground turmeric, half a tsp cayenne pepper, half a tsp whole mustard seed, half a tsp ground ginger. Saves mixing for every recipe. Will also make curry paste with a bit of olive oil/softened coconut oil for coating meat/fish.</p><p>If you feel sorry for the garam masala jar ignored in the spice rack, by all means chuck some in too.</p><p></p><p>If this is a repost, or dangerously wrong in any way, please advise :***:</p></blockquote><p></p>
[QUOTE="DeejayR, post: 879448, member: 126679"] A use for cauliflower: coconut curry base for chicken/fish Cook cauli florets from frozen in a microwave without water for 5-6 minutes and stick them in a blender. Or you can grate/blend a whole cauli unfrozen. In a pan with coconut oil soften a chopped onion with 1 or 2 tsps curry powder,* 2 cloves chopped garlic, chopped fresh ginger (optional) & 1 tsp turmeric. After a couple of minutes add the cauli, half a tin of tomatoes, 1 tbsp peanut butter, 5 tbsps coconut milk & seasoning. Simmer until it tastes done depending on whether you cooked the cauli first or not. Blend it or not depending on your preference for texture. Add fish or seafood or cooked chicken and heat through thoroughly. Or cool and freeze and add the fish etc another time. *I make a curry-type powder mix from 2 tbsps cumin, 2 tbsps ground coriander, 1 dsp ground turmeric, half a tsp cayenne pepper, half a tsp whole mustard seed, half a tsp ground ginger. Saves mixing for every recipe. Will also make curry paste with a bit of olive oil/softened coconut oil for coating meat/fish. If you feel sorry for the garam masala jar ignored in the spice rack, by all means chuck some in too. If this is a repost, or dangerously wrong in any way, please advise :***: [/QUOTE]
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