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Indian, Sides | |
| Curry 1 tablespoon coconut oil 1 onion, diced 3 garlic cloves, thinly sliced 1 head cauliflower, cut into florets 3 tablespoons yellow curry paste One 14-ounce can coconut milk Salt and freshly ground black pepper Shallots � cup olive oil 1 large shallot, thinly sliced Garnish 1 bunch scallions, thinly sliced � cup chopped fresh cilantro | |
| 1. Make the curry: In a large pot, heat the coconut oil over medium heat. Add the onion and saut� until tender, 5 to 6 minutes. Add the garlic and saut� until fragrant, 1 minute more. 2. Add the cauliflower and saut� until it starts to become tender, 3 to 4 minutes. Add the curry paste and coconut milk, stirring to combine. Bring the mixture to a simmer and season to taste with salt and pepper. Simmer until the sauce reduces slightly and the cauliflower is very tender, 8 to 10 minutes. 3. While the cauliflower cooks, make the crispy shallots: In a small pot, heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes. Remove from the oil and drain on paper towels. 4. To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro. | |
Unrated | |
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