Cauliflower and Potato Indian Curry

Sometimes I buy produce because it’s a good deal and then I get it home and it just sits there.  Does this ever happen to you?  That’s why I typically buy frozen veggies, but sometimes the sale price is just too good to pass up.  Usually the problem is that I didn’t have a plan when I bought it.  The upside is that this habit has led to me finding several new recipes.  In this case, the cauliflower was a good price as well as the potatoes.  After they sat around for about a week I decided it was time to make something happen with them.  This is the result.  It has been labeled a keeper by my husband and me. 🙂  The best part?  It is naturally everything free!

 

Ingredients:

1 pound ground beef

2 T. coconut oil

1 onion, chopped

6 cloves garlic, minced

2 cans of diced tomatoes with juice, or fresh tomatoes, diced

1 c. water

1 can (14-oz) coconut milk

1 T. molasses

1 cinnamon stick

3 T. curry powder

2 T. ground coriander

 

1 head of cauliflower, chopped into florets

1 large baking potato, unpeeled, diced into 1/2 inch cubes

1-2 tsp salt or more

1/2 tsp pepper

 

Directions:

Brown the ground beef.  Melt coconut oil in a large skillet (I used a wok).  Add onions and garlic and simmer for 5 minutes.  Add 2 cans of tomatoes with their juices and allow to simmer for another 5 minutes.  Add 1 c. water and can of coconut milk and stir.  Stir in molasses, cinnamon stick, curry powder, and coriander.  Allow to simmer for 2-3 minutes.  Add chopped cauliflower and potatoes and cooked ground beef.  Bring to a boil and stir occasionally until potatoes can be easily pierced with a fork (at least 15-20 minutes).  Add salt and pepper to taste.  Serve over rice.

 

I made the original recipe a long time ago, but this time I adapted it for the ingredients I had on hand.  Here is the original:

http://m.allrecipes.com/recipe/166485/coconut-curry-lentil-stew-served-over-quinoa