Vegan, Grain-Free Turmeric Curry Bowl Recipe
A vegan, paleo/grain-free version of a simple turmeric curry bowl that'll keep you warm and well through wintery months.
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Ingredients:
1/2 - 1 head of napa cabbage (a lengthwise quarter), thinly sliced
sea salt
1 tablespoon virgin coconut oil
8 ounces tempeh
1 small onion, thinly sliced
1 1-inch piece ginger, peeled, grated
1/2 serrano chile, thinly sliced (leave the seeds in if you like spice and remove them if you don’t)
4 garlic cloves, thinly sliced
1 teaspoon ground turmeric
1 5.5-ounce can unsweetened coconut milk
4 cups raw, "riced" cauliflower (from about 1 large head)
Directions:
Toss and massage cabbage with a couple pinches of salt.
Heat oil in a large saucepan. Add tempeh and crumble as it cooks. Add onion (and water if it needs it).
Add ginger, chile, garlic, and turmeric and cook until vegetables are softened.
Add coconut milk and ¼ cup water and simmer. Cook, stirring occasionally, until slightly thickened. Season with salt.
Serve over raw cauliflower rice with cabbage.
Optional serving add ons: lime wedges, coconut yogurt, toasted coconut flakes, and cilantro leaves.
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