COCONUT CURRY CAULIFLOWER + TOFU | VEGAN KETO
If you are following a ketogenic diet or are simply adding more fats to your diet as I am, this recipe is a great way to get your fats from a healthy plant source. Whether you eat meat/fish or eat a vegan diet, I think we can all agree that the more veggies we add to our diet the better!
WHAT YOU NEED
full head of cauliflower
handful of beans
large handful of spinach (at least 2 cups)
1/4 teaspoon cinnamon
1/4 teaspoon tumeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
rounded tablespoon of curry
a few pieces of oil-packed sun dried tomatoes
1 cup vegetable broth
1 can full fat coconut milk
1 tablespoon extra virgin olive oil
HOW YOU MAKE IT
Add the oil to the pan on medium heat. Brown the tofu. Remove from pan and set aside.
Add cauliflower and green beans to already hot pan. Stir and then add the cinnamon, turmeric, garlic powder, onion powder, paprika and curry powders. Add the vegetable broth and stir to combine and coat.
Add sun dried tomatoes and coconut milk. Mix and bring to low boil
Reduce heat to bring liquid to a simmer.
Add the spinach, stir and cover.
Simmer for 3-4 minutes then uncover and continue to cook, allowing the liquid to evaporate to a gravy or thicker consistency.
Add the tofu back to the pan and simmer for a few more minutes.
Serve and enjoy!
This can be paired with other veggies, rice, potatoes or enjoyed by itself! I love to add an entire avocado to this dish.The macros for half of this dish with the avocado are
Fat 39g (80.6%)
Protein 21g (20.5%)
Net Carbs 11g (6.9$)