Cruciferous Coconut Curry Recipe

- 30 Min.

- Serves 4

- Vegan, gluten free, nut free, soy free

  • 8 oz. rice or buckwheat noodles
  • 2 Tbls. Coconut oil
  • 1 head of cauliflower (med.-lg.), chopped
  • 12 oz. green beans, ends trimmed
  • 2 green onions, biased-sliced into 1/4in. pieces
  • 1 14 oz. can unsweetened coconut milk
  • 4 tsp. bottled curry paste
  • 2 tsp. coconut sugar
  • Sea salt and pepper to-taste
  • 2 Tbls. Lime juice

1. Cook noodles according to package while getting started on step

2. Set a timer! Set aside when cooked and add a little bit of prepared sauce as soon as possible to break up the noodles.

3. Add 1 Tbls. of oil to large 10 inch (or larger) non-stick skillet with a lid on med. heat. Add green beans. Cook for a few minutes with lid on pan while prepping cauliflower.

4. Add the remaining oil and then cauliflower. Toss around and sauté for a few more minutes to brown then add lid and set heat to low. Allow veggies to cook/steam for 5-10 min. depending on desired texture then remove lid and add green onions, coconut milk, curry paste, and coconut sugar.

5. Simmer on low for 2-5 min. depending on desired doneness. For crisp tender results cook for less time. Stir in lime juice just before removing from stove and serve over hot noodles.

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BlogKelly Hassberger