Cauliflower, Carrot and Red Bell Coconut Curry

I just wonder what I would be eating if I had never met my half Vietnamese Husband.  I wonder if I would have explored other Asian cuisines by myself.  It would be hard to eat an American diet now since I'm gluten free and dairy free!  

Luckily my husband grew up in Malaysia where the cuisine is a colorful and flavorful blend of many Asian cultures.  Kyle and I have taken some of his Mom's creations and made them our own.  Keeping them healthy, tasty and something our kiddos love.  

This dish was inspired by a chicken dish that Kyle cooks.  I was looking for a low carb, densely nutritious, high fat and vegan dish to eat whilst on a detox.  Here is what I created!  

 Ingredients:

1 Head Organic Cauliflower

1 Rustic Chopped Red Bell Pepper

3 Rustic Chopped Organic Carrots

2 Long Sliced Green Onion

1 Jalapeno cut into 3 sections. (Seeded & de steamed to remove some heat)  *optional

2 Cans Organic Coconut Milk

1 Tbsp. Garam Masala

2 Tsp Curry Power

3 Tbsp. Coconut Oil

¼ Cup Cilantro Leaves

Himalayan Salt to taste (or any other salt)

Directions:

• In a large sauce pan, heat up all Coconut Oil on Med/High heat.  Add curry powder and Garam Masala and stir around for a few minutes. 

• Add Carrots and a tsp of salt. Let cook for another couple of minutes

• Add the bell pepper and cauliflower and toss around until coated.  Then add Coconut Milk and Stir all together.

• Cook on a med/low heat until cauliflower is tender but not falling apart then add the green onion.

• Let cook for another minute then turn fire off.

• Top with Cilantro and enjoy.  Allow the dish to marinate in the fridge overnight!  It will make this even more splendid!  

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Don't forget to share with a friend who appreciates DIFFERENT flavors!