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Missing curry while on the Autoimmune Protocol? I’ve got you covered with this lovely cauliflower and kale dish, seasoned with lots of garlic, ginger, turmeric, and creamy coconut milk (my recipe here). I recommend making your own coconut milk instead of buying at the store, both because it is cheaper, and because you avoid the BPA can issue as well as the gut-irritating thickeners like guar gum and carregeenan. If you do need to purchase at the store, I recommend this brand.
I like to serve this dish over cauliflower rice, but if you would like to avoid cauliflower on cauliflower, sweet potato or parsnip mash also work wonderfully as a base. You can also add a little bone broth and some pureed root vegetables to make a thick, creamy, curried soup.
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- 4 cloves garlic, minced
- 2-inch piece ginger, minced
- 1 head cauliflower, chopped
- ½ cup water
- 1 tablespoon coconut aminos
- 2 teaspoons turmeric
- ½ teaspoon sea salt
- 1 cup mushrooms, sliced thinly
- 1 cup kale, shredded
- 1½ cups coconut milk (here is a link to my recipe)
- Heat the coconut oil in the bottom of a skillet on medium heat.
- When the pan is hot and the fat is melted, add the onion and cook, stirring for eight minutes.
- Add the garlic and ginger, and cook for another minute, until fragrant. Add the cauliflower, water, coconut aminos, turmeric, and sea salt, and cook, covered, for 7-10 minutes, or until most of the water is absorbed, stirring occasionally.
- Add the mushrooms, kale, and coconut milk, and turn down to a simmer to cook for another 7-10 minutes, until both are soft. Serve warm.