40min纯素花菜咖喱#无蛋奶无油#
1
人做过这道菜
爱瑞斯酱
参考CURRIED CAULIFLOWER TACOS
Posted by Maddie Lymburner on January 20, 2019
Posted by Maddie Lymburner on January 20, 2019
用料
40min纯素花菜咖喱#无蛋奶无油#的做法
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洋葱切丁放入不粘锅加热，放入所有调料，加热2-3min
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加入切片的蘑菇、切块的番茄，拌匀，加入花菜，加热5min、拌匀。
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改小火、盖上锅盖、闷到花菜素，我大概闷了10几分钟。
小贴士
原版操作如下：
Ingredients:
(Makes 10 small tacos)
CURRIED CAULIFLOWER:
✘ 1 small head of cauliflower (chopped into small pieces)
✘ 1 inch piece of fresh ginger (peeled and minced)
✘ 2 garlic cloves (minced)
✘ 1/2 a small yellow onion (diced small)
✘ 1/2 tsp cumin
✘ 1 tsp paprika
✘ 2 tbsp (adjust to your taste) of curry paste (I used massaman, but red curry would also work)
✘ 1/2 tsp salt
✘ 1 tbsp liquid sweetener of your choice (optional)
✘ 1.5- 2 cups of pureed tomatoes (enough to coat the amount of cauliflower you have)
COCONUT QUINOA:
✘ 1 cup quinoa
✘ 1/2 cup canned coconut milk
✘ 1 1/4 cup water
TOPPINGS:
✘ lettuce
✘ cherry tomatoes
✘ sliced avocado
✘ tahini lime dressing (mix tahini, lime juice, and water)
Instructions:
1 In a non-stick pan over medium-high heat, add onion, cumin, and paprika. Sauté for 2-3 mins.
2 Add garlic, ginger, and curry paste to the pan and mix until everything is evenly coated. Cook for another 2 minutes.
3 Add tomato puree and mix until everything is combined. Allow to heat up, then add the chopped cauliflower. Coat the cauliflower in the curry sauce and cook for 5 minutes.
4 Turn the heat down to bring the mixture to a low simmer. Cover and allow to cook until the cauliflower is tender (but not mushy).
5 While the cauliflower is cooking, prepare the quinoa. Bring the coconut milk and water to a boil, then add quinoa. Turn the heat to low, cover, and steam until quinoa has absorbed all the liquid.
6 Assemble the tacos with your toppings, and enjoy!
Ingredients:
(Makes 10 small tacos)
CURRIED CAULIFLOWER:
✘ 1 small head of cauliflower (chopped into small pieces)
✘ 1 inch piece of fresh ginger (peeled and minced)
✘ 2 garlic cloves (minced)
✘ 1/2 a small yellow onion (diced small)
✘ 1/2 tsp cumin
✘ 1 tsp paprika
✘ 2 tbsp (adjust to your taste) of curry paste (I used massaman, but red curry would also work)
✘ 1/2 tsp salt
✘ 1 tbsp liquid sweetener of your choice (optional)
✘ 1.5- 2 cups of pureed tomatoes (enough to coat the amount of cauliflower you have)
COCONUT QUINOA:
✘ 1 cup quinoa
✘ 1/2 cup canned coconut milk
✘ 1 1/4 cup water
TOPPINGS:
✘ lettuce
✘ cherry tomatoes
✘ sliced avocado
✘ tahini lime dressing (mix tahini, lime juice, and water)
Instructions:
1 In a non-stick pan over medium-high heat, add onion, cumin, and paprika. Sauté for 2-3 mins.
2 Add garlic, ginger, and curry paste to the pan and mix until everything is evenly coated. Cook for another 2 minutes.
3 Add tomato puree and mix until everything is combined. Allow to heat up, then add the chopped cauliflower. Coat the cauliflower in the curry sauce and cook for 5 minutes.
4 Turn the heat down to bring the mixture to a low simmer. Cover and allow to cook until the cauliflower is tender (but not mushy).
5 While the cauliflower is cooking, prepare the quinoa. Bring the coconut milk and water to a boil, then add quinoa. Turn the heat to low, cover, and steam until quinoa has absorbed all the liquid.
6 Assemble the tacos with your toppings, and enjoy!
