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40min纯素花菜咖喱#无蛋奶无油#
用料
40min纯素花菜咖喱#无蛋奶无油#的做法步骤
洋葱切丁放入不粘锅加热，放入所有调料，加热2-3min
加入切片的蘑菇、切块的番茄，拌匀，加入花菜，加热5min、拌匀。
改小火、盖上锅盖、闷到花菜素，我大概闷了10几分钟。
40min纯素花菜咖喱#无蛋奶无油#的小贴士
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: 1 In a non-stick pan over medium-high heat, add onion, cumin, and paprika. Sauté for 2-3 mins. 2 Add garlic, ginger, and curry paste to the pan and mix until everything is evenly coated. Cook for another 2 minutes. 3 Add 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. 4 Turn the heat down to bring the mixture to a low simmer. Cover and allow to cook until the cauliflower is tender (but not mushy). 5 While 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. 6 Assemble the tacos with your toppings, and enjoy!
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