Spicy cinnamon is the only heat you’ll notice in this family friendly sweet coconut curry. Perfect for a weekday night, this flavor packed dish cooks up in less that 30 minutes and serves a hungry crowd of 4 or 5!
One could easily serve the curry over steamed brown rice, but I was looking for an extra punch of nutrition, so I opted for cumin roasted cauliflower, which just might be my new favorite way to prepare it.
To make the cauliflower:
Ingredients:
- 1 head cauliflower, cut into bite sized florets, stalks and leaves cut into bite size as well
- 1/4 cup olive or coconut oil
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cumin seed
- 1 teaspoon salt
Place cauliflower onto a cookie sheet in an even layer. Combine the oil, spices and salt in a small bowl, mix well and drizzle over cauliflower. Toss well so that each piece is well coated in mixture. Place in preheated 400 degree oven and bake for 25 minutes, shaking pan occasionally to cook evenly.
To make the Coconut Curry:
Sweet Curry Powder
- 1 tablespoon ground cinnamon
- 2 tablespoons ground sweet paprika
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground mustard
- 2 teaspoons turmeric
- 1 teaspoon cardamom
Ingredients:
- 1 onion, diced
- 1 pound grass-fed ground beef
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 tablespoons sweet curry powder
- 1 cup tomato puree
- 1 sweet potato, cut into bite size cubes
- 1 cup fresh or frozen peas
- 1 can coconut milk
- 1 tablespoon coconut oil
In large skillet, over medium heat melt coconut oil and add onion & saute until translucent. Add ground beef and saute until cooked through. Add curry powder and saute until spices smell toasty. Add in garlic, ginger & tomato puree. Cover, reduce heat to low and simmer for 10 minutes. Stir in sweet potato, cover and heat 15 minutes more. Stir in peas & coconut milk, bring back to simmer, remove from heat & serve.
I bought a gorgeous head of purple cabbage at the farmer’s market on Sunday. I sauteed half of it up and served it with cabbage rolls, and shredded the other half for this luscious and refreshing Asian inspired salad.
Ingredients:
- 1/2 head purple cabbage, shredded
- 2 carrots, sliced thin
- 2 cups snow peas, sliced thin on the bias
- 1/3 cup rice wine vinegar
- 1 tablespoon liquid aminos
- 2 tablespoons sesame oil
- 2 tablespoons sesame tahini
- 1 tablespoon local raw honey
- 1 tablespoon grated ginger
- 1 tablespoon sesame seeds
Place all the veggies in a bowl. Whisk together dressing. Drizzle over salad and mix well. Then DEVOUR!
Meatballs….mmmmm…..savory mouthfuls of meaty goodness. Making them grain-free is as easy as pie (actually even easier than pie, because in reality, pie is not that easy to make!) with my secret go-to ingredient: CAULIFLOWER. Yes, you read that right. Cauliflower, in a meatball? Surprisingly, it’s completely undetectable and lends a moist, juicy texture to these paleo friendly pillows of delight. I “beefed” up the flavor profile by caramelizing the onions, too, which I used both in the meatballs and in the swedish inspired “cream” sauce. I will be making these for our community cooking club in the next week and will so pleased to stock my freezer with a big batch of these versatile, tasty bites, although I know they won’t stay there for long before we eat them all up!
Ingredients:
Meatballs:
- 1 pound grass-fed beef, ground
- 1 pound free-range pork, ground
- 16 ounce bag frozen cauliflower
- 8 baby bella mushrooms
- 2 large eggs
- 2 onions, grated
- 1/4 cup parsley, minced
- 2 tablespoons olive oil
- 2 tsp Worcestershire sauce
- 1 tsp ground mustard
- 1/2 tsp dried thyme
- 1/8 tsp celery seed
- 1 tsp nutmeg
- 1 tsp cardamom
- pinch of ground clove
- 2 tsp salt
- 2 tsp black pepper
Swedish Gravy:
- 1/4 cup reserved caramelized onion
- 2 tbsp olive oil
- 1/4 cup brown rice flour
- 2 cups beef broth
- 1 garlic clove, minced
- 1 tablespoon organic tomato ketchup (no high fructose corn syrup)
- 2 tbsp raspberry jam (since I didn’t have any lingonberry)
- 1/4 cup dry white wine (Sauvignon Blanc or similar)
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup almond or coconut milk
- 1/4 cup parsley, minced (for garnish)
Prepare Meatballs:
In a large skillet, heat olive oil over medium low heat and add in onion. Cook for 20-25 minutes stirring occasionally, until golden brown and softened. Remove from heat. Use 2/3 for meatballs and set the rest aside, for the gravy, later. Place meat in large mixing bowl. Pulse mushrooms in food processor until minced and add to the meat. Process cauliflower as well and add to the mixing bowl as well. Add remaining ingredients, mix well and form into small bite-sized meatballs, place on parchment lined baking sheet and bake in preheated 400 degree oven for about 15-20 minutes or until cooked through. Remove from oven.
Prepare Gravy:
Heat skillet over medium heat and add olive oil. Once the oil is hot, add the rice flour, garlic and stir constantly until lightly browned. Stir in onions and mix well. Whisk in beef broth and lower heat to low. Stir in wine, ketchup, nutmeg, salt & pepper and simmer until thickened to a loose gravy. Remove from heat, whisk in almond or coconut milk. Pour over meatballs and garnish with minced parsley.
Spicy cinnamon is the only heat you’ll notice in this family friendly sweet coconut curry. Perfect for a weekday night, this flavor packed dish cooks up in less that 30 minutes and serves a hungry crowd of 4 or 5!
deep fried kale. 