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Recipe: Curried Vegetables with Coconut Milk

Recipe: Curried Vegetables with Coconut Milk

THESE CURRIED vegetables are delicious served hot or cold.

Curried Vegetables with Coconut Milk

1 c. red onion
2 tbsp. poblano peppers
⅓ c. celery
⅓ c. carrots
1 garlic clove
2 tsp. fresh ginger
4 c. cauliflower (about ½ head)
1 tbsp. olive oil
½ c. UltraBroth or organic vegetable broth
¼ tsp. cumin
¼ tsp. curry powder
¼ tsp. cayenne pepper
½ tsp. sea salt
¼ c. light coconut milk
1 tbsp. lemon juice
1 tsp. fresh cilantro

Julienne the red onions. Dice poblano peppers and celery. Peel and slice carrots into ¼-inch slices. Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces.

On medium heat, in a sauté pan, heat the olive oil. Add the peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes. Add the cauliflower, vegetable broth, and all herbs and spices. Bring to a simmer (do not boil). Cover, cook an additional 10–15 minutes stirring as needed.

Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring contents of pan back to a simmer for 3–5 minutes and allow liquid to thicken slightly.

Remove from heat.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.