Curry Vegetables over Cauliflower Mash

This light, healthful dish is full of flavor, and also leaves lots of room for creativity. If you prepare it, you’re not limited to the vegetables I used in my recipe. Tailor to with your favorite vegetables. You could try eggplant, broccoli, or spinach.

Because it’s a light meal, you might seek a bit more heft, like some of my family.  Ground turkey meatballs is a perfect complement to this dish. I included the meatball recipe below.

Curry Vegetable

  • roasted chickpeas
  • 1 can 15 oz coconut milk
  • 1 tbsp green curry paste or to taste
  • 1 large white sweet potato, thinly sliced
  • carrots, thinly sliced
  • bok choy
  • kale, roughly chopped
  • salt
  • pepper

Cauliflower Mash

  • 1 head of cauliflower, roughly chopped
  • 3 Tbsp. sour cream or dairy-free sour cream
  • salt
  • pepper

Optional Turkey Meatballs

  • ground turkey
  • cayenne
  • paprika
  • salt
  • pepper
  • curry

In a skillet, pour and combine coconut milk and green curry paste. Allow milk mixture to come to a simmer, then toss in the sweet potato and carrots.

Cook for about 7 minutes or so. You don’t want the carrots and sweet potato to get to tender yet. Add in kale and bok choy and cook for about 5 minutes more.  Add in salt and pepper to taste.

Steam cauliflower just until soft. Puree the cauliflower in a food processor, then add sour cream and pulse until you reach your desired consistency.  Salt and pepper to taste. 

To plate, scoop a hefty serving of cauliflower mash into a dish and top with the curried vegetables and roasted chickpeas (or meatballs).

*This dish is great as a vegan dish. However, if you would like to add some extra protein grab about a ½ lb. of ground turkey and add in the cayenne, paprika, salt, pepper, and curry powder.  Grab about 2 oz. of meat and shape into a ball. Brown the meatballs in a light oiled skillet and cook thoroughly in an oven at 400 degrees Fahrenheit for about 20 minutes.

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