Cruciferous Coconut Curry Recipe

By: Audrey Byker, Health Coach

Facebooktwittergoogle_plusredditpinterestlinkedinmail

13245325_10153450951392680_4192794489868372688_n

– 30 Min.

– Serves 4

– Vegan, gluten free, nut free, soy free

8 oz. rice or buckwheat noodles

2 Tbls. Coconut oil

1 head of cauliflower (med.-lg.), chopped

12 oz. green beans, ends trimmed

2 green onions, biased-sliced into 1/4in. pieces

1 14 oz. can unsweetened coconut milk

4 tsp. bottled curry paste

2 tsp. coconut sugar

Sea salt and pepper to-taste

2 Tbls. Lime juice

1. Cook noodles according to package while getting started on step

2. Set a timer! Set aside when cooked and add a little bit of prepared sauce as soon as possible to break up the noodles.

3. Add 1 Tbls. of oil to large 10 inch (or larger) non-stick skillet with a lid on med. heat. Add green beans. Cook for a few minutes with lid on pan while prepping cauliflower.

4. Add the remaining oil and then cauliflower. Toss around and sauté for a few more minutes to brown then add lid and set heat to low. Allow veggies to cook/steam for 5-10 min. depending on desired texture then remove lid and add green onions, coconut milk, curry paste, and coconut sugar.

5. Simmer on low for 2-5 min. depending on desired doneness. For crisp tender results cook for less time. Stir in lime juice just before removing from stove and serve over hot noodles.

Click here for more healthy and delicious recipes by Audrey Byker, Health Coach!

Leave a reply