Cauliflower & Potato Curry

Aaah, living with a boy. It's like one neverending Wendy's commercial: "Where's the beef?" My good friend and informed vegetarian Kara took note of the fact that, ever since Ross moved back from DC, all my blog posts have featured meat.


It's true; in an ongoing effort to help Ross meet (ahem, exceed) his protein needs, I include meat in most dinners, and in a sheer effort on my part to use as few dishes as possible while cooking, I end up just submitting to the meat as well. Not that I don't enjoy it - I do. But while I was not so long ago eating meat more conscientiously, I have of late been eating meat, well, Tyrannosaurus-Rexily.


So, in the name of the planet, my heart, and my personal nutrition goals, I enjoyed this meat-free meal this evening. And Ross? Far be it from me to deny his carnivorous demands - he got a (free-range, organic) chicken breast simply pan-cooked in lime juice, honey, and a pre-bought Moroccan spice blend. And I took a big spoon to my potato curry - the potatoes were so rich that it didn't even need rice.


So, Kara, all my veggie peeps, and anyone who enjoys the occasional animal-free meal, enjoy! Oh, and check out my "vegetarian"-labeled posts to the right.

INGREDIENTS

2 T. oil (I used grapeseed oil, you could use any neutral oil)
1 white onion, chunked
2 red bell peppers, chunked
salt and pepper
1 can light coconut milk
2 heaping tablespoons natural (unsweetened) peanut butter
juice of one lime
big squeeze Sriracha hot sauce
several spoonfuls brown sugar
1 cup chicken broth (obviously true vegetarians would use vegetable broth)
1 head cauliflower, in florets
3 smallish russet potatoes, peeled and cut into chunks
fresh cilantro leaves, torn or chopped
more salt if needed

STEP 1:

Heat a Dutch oven or large pot over medium-high heat. Heat the oil. Add the onion and bell pepper and season with salt and pepper. Cook for about 10 minutes, until browned at the edges and beginning to soften.

STEP 2:

Meanwhile, in a bowl, whisk together the coconut milk, peanut butter, Sriracha, brown sugar, and lime juice. Pour into the pot. Add the chicken broth, cauliflower, and potatoes. Bring it to a boil, then reduce to a simmer. Add the cilantro leaves. Cook, partially covered, until potatoes are tender. Serve in a bowl with more fresh cilantro on top. Enjoy!