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Vegan Indian “Butter” Cauliflower with Coconut Brown Rice
FOOD DOODLES25Ingredients
55Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. coconut oil
- 1 1/2 cups long grain brown rice (jasmine rice is preferable but any kind works)
- 3 Tbsp. flaked coconut
- 1 can full fat coconut milk (or just over 1½ C)
- 1 1/2 cups water
- 1 tsp. honey (or alternative)
- 1 tsp. sea salt
- 4 cups cauliflower (1 small head)
- 1 Tbsp. oil
- 1 1/2 Tbsp. tandoori seasoning
- 1/2 lemon (about 2 tbsp)
- 25 tsp. salt
- 2 Tbsp. oil
- 1 onion (large, diced)
- 4 cloves garlic (minced)
- 1 Tbsp. fresh ginger (grated)
- 2 tsp. chili powder
- 1 tsp. turmeric
- 1 tsp. coriander
- 3/4 tsp. cumin
- 1/2 tsp. canela
- 1 qt. tomatoes (or a 32 oz can jar, pureed)
- 1 Tbsp. raw sugar
- 1 can full fat coconut milk
- 1/4 tsp. salt (+ more to taste)
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