Park Ridge
Cardiology
Park Ridge
Cardiology
| Curried Cauliflower |
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2 cups Basmati Brown Rice (1 cups dry makes 2 cups cooked) 1 large head cauliflower
1 cups peas
4 green onions, chopped
2 cups stewed tomatoes
1 tsp cumin
1 cup coconut milk
1 ½ tsp curry
1 tsp dried ginger
1 tsp turmeric
1 tsp sea salt
½ tsp coriander
Cook brown rice and keep warm.
Cut cauliflowers into small florets, discarding hard stems.
Put coconut milk into large pan on warm, adding seasonings (curry, ginger, turmeric, sea salt, cumin and coriander).
Add chopped green onions.
Once warm, add vegetables (cauliflower florets, peas and tomatoes).
Cook until vegetables are thoroughly saturated but do not overcook where vegetables become limp.
Serve on bed or brown rice with wedges of pita bread around plates.
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