Sauté the onions in a big pan in sesame/ roasted peanut oil or coconut butter. Add the chicken (if you'd like to keep this meal meat-free just add a can of chick peas instead of chicken). It doesn't have to be chicken breast. Just use what you have available.
Create an empty space in the middle of the pan and fry the curry paste and powder to deploy its full flavour. When fried, mix it with the rest.
Add broccoli, coconut milk and season with salt, pepper, cumin, nutmeg and chillies to taste. The coconut milk absorbs some fierceness but don't overdo it. You can add cinnamon as well.
Add some lemon juice and let it simmer for about 10 minutes. In the meantime microwave the cauliflower for about 8 minutes until al dente. Don't cook it done.
When al dente put the cauliflower into a food processor and chop it until you've got a ricelike texture. Don't worry if you got some bigger pieces in there as well. Salt the cauliflower and put it in a salad bowl.
Now add the coriander leaves and turn off the heat. Add the content of the pan to the cauliflower and season again if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (220g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 190 | ||
Calories from Fat: 130 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 15mg | 5 % | |
Sodium 50.4mg | 2 % | |
Potassium 520.2mg | 14 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 8.5g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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