Butternut Squash Green Curry with Cauliflower Couscous
While the title of this entree is daunting, it is such a simple recipe and so amazingly delicious that I could have it 5 nights a week. The cauliflower couscous is a great alternative to the traditional rice served with curry. Also, because it is vegan and gluten-free and packed with veggies, you won’t feel any guilt if you do have it multiple times in a row.
1 head cauliflower, florets removed from core, core discarded
Salt and pepper to taste
2 teaspoons oil
1. In a food processor, add 1/2 of the cauliflower florets. Process until cauliflower is finely chopped, resembling couscous in size and texture. Spoon cauliflower out and repeat with remaining florets.
2. Add oil to a skillet over medium-high heat. Add cauliflower and sprinkle with salt and pepper. Cook, stirring frequently to remove moisture from the cauliflower, about 10 minutes. Cauliflower should become light and fluffy like couscous. Spoon curry over cauliflower couscous to serve.
Butternut Squash Green Curry
2 teaspoons coconut oil
1 medium white onion, diced
1 (12 ounce) package frozen cubed butternut squash
2 orange bell peppers, cored and diced
1 cup frozen peas
1 (5 ounce) package fresh spinach
1 (12 ounce) jar prepared Thai Green Curry Sauce
1. Melt coconut oil over medium-high heat in a medium deep-sided skillet. Cook onion until translucent and fragrant, about 5 minutes. Add squash, bell peppers, and peas, and cook until thawed, but not tender, about 5 minutes.
2. Add Thai Green Curry Sauce, cover with a lid, and reduce heat to medium-low, simmering for about 10 minutes. Add spinach and stir into curry, replace lid, and remove from heat. Do not remove lid for 5 minutes, or until spinach is wilted. Stir to incorporate spinach, and spoon over cauliflower couscous and serve immediately.