Monday, September 21, 2015

Curried Cauliflower & Peppers

This was going to be soup.  But it was so pretty I didn't want to blend it up.

1 head of cauliflower, cut up
1 onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 clove garlic, chopped
1/4 cup coconut milk
1/4 cup white wine
2 large Tb Apricot preserves
2 Tb  hot curry paste (it's really not that hot)
1 tsp Curry powder
1 tbl flour

So toss the cauliflower with a little olive oil on a pan and roast it at 350 for about 15 minutes.

Saute the onions and peppers and garlic (add garlic last so it won't burn) in olive oil until they are soft.  Add salt, pepper, and curry powder and mix it up.  Add the wine.  Add the flour and stir it up.  Add the curry paste and apricot preserves.  Add the cauliflower.  Stir it up and add more wine or coconut milk if it's too thick. Simmer on low for about 10 minutes.  Keep an eye on it an stir or add liquid to keep it from sticking.

Serve over rice.  You will not be sorry.

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