I am a relatively new coconut oil convert. Full of omega-6 fatty acids, extra virgin coconut oil has been touted to support health (check out this Huff Po article.) Its delicious flavor and aroma is a cooks best friend, lending itself to Thai, Indian and Carribbean dishes (to name a few). It’s high smoke point is a dream for stir-frying. Liquid at room temperature and solid if cold, coconut oil is generally sold in tubs; I like Whole Foods 365 brand Expeller Pressed Virgin Cocnut Oil, a steal at $9.50/16 fl. oz. Yes, this is a little more expensive than say, Pathmark brand corn oil, but the flavor and versatility are unmatched.
This veggie-packed curry is keeper because cauliflower and sweet potatoes are available year-round. In the winter, simply sub high-quality canned tomatoes for the fresh. Curry in a hurry!
Vegetable Coconut Masala
- 1 T. coconut oil
- 1 medium onion, thinly sliced
- 1 1/2 T. Garam Masala or high-quality curry powder
- 1 T. fresh ginger, minced
- 1 clove garlic, minced
- 1 sweet potato, cut into 1/2-inch pieces
- 1 pint grape or cherry tomatoes (or 1 15-0z. can diced tomatoes)
- 1 head cauliflower, cored and cut into florets
- 1/2 cup light coconut milk
- 1/2 bunch cilantro, roughly chopped
- Sriracha or other hot chile sauce
Heat a large nonstick skillet over medium heat. Add the coconut oil. Add the onion and ginger and cook until translucent, about 3 to 4 minutes. Add the garlic and Garam Masala and stir to toast, about 15 seconds. Add the tomatoes and sweet potatoes and cook until tender, about 15 minutes (use a spoon to lightly mash the tomatoes). Season with salt. Add the cauliflower and stir to combine. Add the coconut milk and cover the pan. Cook until the cauliflower is crisp-tender, about 8 minutes. Remove from heat and stir in cilantro. Season to taste with salt and Sriracha. Garnish with cilantro.