I printed off a recipe from Jennette several years ago and I’ve adapted it a bit for our family. Whenever we have cauliflower and zucchini on hand I pull out this recipe:
- 1 large sweet onion, diced and sautéed in schmalz or coconut oil
- 4 or 5 large carrots, sliced into chunks
- 1/2 head cauliflower, chopped
- 1 zucchini, sliced into 1/2″ rounds
- 3 cloves garlic, minced
- 1 can coconut milk
- 1 lb cooked leftover chicken or turkey
- 2 to 3 tsp curry powder
- a few splashes of lemon juice
- salt and freshly ground pepper, to taste
I start the onions cooking and then add the other ingredients to the pot as I chop them. Then I let them all simmer for about 20 minutes and we’re done. The original recipe called for rice to be served with this dish but we like it fine as a really saucy dish without the rice. Since it is dairy-free, it could be used on the intro diet as soon as you can tolerate curry.
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