2 tbsp. yellow curry powder (used hot madras curry powder)
1 tsp. cinnamon
1 tsp. cumin
1 (14 oz.) can diced tomatoes
3 (14 oz.) cans coconut milk
1 large head of cauliflower, cut into large florets
Cilantro (optional) (we used it but the curry still tasted just as great without it)
Naan (optional) (we thought the curry tasted better without it)
Rice (optional) (we used it)
Directions
Set a 5 qt. (or medium-sized pot) over medium heat, pouring the olive oil in afterwards (we used a large skillet). Once the oil’s hot, toss the onion in, stirring until it looks translucent. Mix in the garlic and ginger, continuing to stir for another minute or two or until you can smell the garlic & ginger. Add the following ingredients in, stirring until combined with the onion mixture: curry powder, cinnamon, cumin and diced tomatoes.
Slowly stir the coconut milk in, waiting for a simmer to occur. Simmer for 5 minutes, stirring frequently during that time. Using either an immersion blender or a blender (we used a blender), blend the coconut milk mixture until smooth. Bring the soup back up to a simmer before adding in the cauliflower. Simmer for 20 minutes or until the cauliflower is tender.
Serve the curry over rice, topping with the cilantro and naan on the side.
Mommy loves this dish ! Adding some table salt really brought the flavors of the curry out and pureeing the coconut milk mixture made it silky smooth. Hope you enjoy this as much as mommy did !
This recipe came from The Modern Proper.
We weren’t paid in any form to promote The Modern Proper.
Hey everybody, sorry it’s been so long since posting. Between multiple pets passing away and a surprise reduction in our budget, we just haven’t been up to posting. We’re going to try and get back into posting now though. Hope you enjoy the posts to come !
Hey everybody, hope you’re eating some delicious chicken wings today ! If you’re still looking for chicken wing recipes to make yourself today or in the future, here are all of the chicken wing recipes so far:
2 teaspoons ground black pepper (used freshly ground black pepper)
2 teaspoons dry mustard
3/4 cup club soda
4 small russet potatoes, peeled and cut into 8 wedges each (about 1 1/2 pounds)
Flaked sea salt
Directions
Pour the canola oil into a large cast-iron Dutch oven until it’s filled halfway with the oil. Heat the Dutch oven over medium heat until the oil registers 350 degrees on a deep-fry thermometer.
Mix the following ingredients together in a large mixing bowl: flour, seasoned salt, paprika, pepper and mustard. Whisk the club soda into the flour mixture until the batter looks smooth. Dip the potatoes completely into the batter, letting any excess batter drip off.
Carefully drop the battered potato wedges into the oil (not all at once though, I’d recommend 8 or so at a time) and let them cook for 7 minutes or until they look golden brown, flipping the potatoes over now and then. (Make sure to try and keep the temperature at 350 degrees even while the potatoes are frying.) Use a slotted spatula (I used a spider (the cooking utensil, not the arachnid) to take the potatoes out of the oil and place them on a paper towel-lined plate to drain. Sprinkle the sea salt over the potato wedges and eat as soon as possible.
Oh my god, these were so f*cking delicious ! If you ate them right after there done cooking, you got a crunch that could rival fried fish or fried chicken ! If you waited too long to eat this, you wouldn’t get the crispy crunch but you’d still get a nice tender potato and the batter never gets soggy !
This recipe came from “Southern Cast Iron” magazine.
I wasn’t paid in any form to promote “Southern Cast Iron” magazine.
Sweet 'n Savory Therapy 