Exotic flavors combine in this Moroccan cauliflower dish. I use Worthington Prime Stakes for a vegetarian version that is meaty and high in protein. Serves 4. Prep: 15 minutes. Cooking: 15 minutes. Total time: 30 minutes.
- 1 1/2 c water
- 1/4 c butter or buttery spread
- 1 medium head cauliflower, cut in florets
- 2 carrots, peeled and cut in 2″ strips
- 1 (12 oz) pkg frozen cut green beans
- 1 medium red onion, cut in semi-circles
- 1 (13.3 oz) can coconut milk
- 2 Tbsp corn starch
- 1/4 c tomato paste
- 2 tsp curry powder
- 1/4 tsp cinnamon
- 1 tsp sea salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/2 c raisins
- 1 (13 oz) can Worthington Prime Stakes
- In a large heavy, lidded pot, place the water, butter, cauliflower, carrot strips, frozen green beans, and onion. Bring to a boil over medium heat.
- Reduce heat to a simmer and cover. Cook 5 minutes, or until tender and much of the water has evaporated.
- Place the coconut milk in a medium bowl and whisk in the corn starch, tomato paste, curry powder, cinnamon, salt and pepper until smooth.
- Add coconut milk mixture to the pot of vegetables along with the raisins. Cook over medium heat about 3 minutes, stirring constantly until thickened.
- Place the Worthington Prime Stakes with their gravy on top of the curry. Gently stir the gravy into the sauce.
- Cover and simmer 3 minutes more, or until heated through. Serve hot.
*I have used Prime Stakes for years and my family enjoys it. Recently, Atlantic Natural Foods sent me samples of their line of vegetarian meat substitutes, and I have used them in this recipe.