【步骤图】40min纯素花菜咖喱#无蛋奶无油#食谱大全和做法

参考CURRIED CAULIFLOWER TACOS

Posted by Maddie Lymburner on January 20, 2019

用料  

40min纯素花菜咖喱#无蛋奶无油#的做法  

1. 洋葱切丁放入不粘锅加热，放入所有调料，加热2-3min

2. 加入切片的蘑菇、切块的番茄，拌匀，加入花菜，加热5min、拌匀。

3. 改小火、盖上锅盖、闷到花菜素，我大概闷了10几分钟。

小贴士

原版操作如下：
Ingredients:
(Makes 10 small tacos)
CURRIED CAULIFLOWER:
✘ 1 small head of cauliflower (chopped into small pieces)
✘ 1 inch piece of fresh ginger (peeled and minced)
✘  2 garlic cloves (minced)
✘  1/2 a small yellow onion (diced small)
✘ 1/2 tsp cumin
✘  1 tsp paprika
✘  2 tbsp (adjust to your taste) of curry paste (I used massaman, but red curry would also work)
✘ 1/2 tsp salt
✘  1 tbsp liquid sweetener of your choice (optional)
✘ 1.5- 2 cups of pureed tomatoes (enough to coat the amount of cauliflower you have)
COCONUT QUINOA:
✘ 1 cup quinoa
✘ 1/2 cup canned coconut milk
✘ 1 1/4 cup water
TOPPINGS:
✘ lettuce
✘ cherry tomatoes
✘ sliced avocado
✘ tahini lime dressing (mix tahini, lime juice, and water)
Instructions:
1In a non-stick pan over medium-high heat, add onion, cumin, and paprika. Sauté for 2-3 mins.
2Add garlic, ginger, and curry paste to the pan and mix until everything is evenly coated. Cook for another 2 minutes. 
3Add tomato puree and mix until everything is combined. Allow to heat up, then add the chopped cauliflower. Coat the cauliflower in the curry sauce and cook for 5 minutes.
4Turn the heat down to bring the mixture to a low simmer. Cover and allow to cook until the cauliflower is tender (but not mushy).
5While the cauliflower is cooking, prepare the quinoa. Bring the coconut milk and water to a boil, then add quinoa. Turn the heat to low, cover, and steam until quinoa has absorbed all the liquid.
6Assemble the tacos with your toppings, and enjoy!