Part bowl, part curry…. a quick and simple lunch inspiration.
potato, cauliflower and coconut bowl
2 -3 potatoes, peeled and cut in cubes
1 small cauliflower, divided in florets
1 tablespoon coconut oil
1cup of coconut milk
1 tablespoon curry powder
juice of 1 lemon (or of 2 limes)
red chili flakes
a few pinches of sea salt
1 cup cilantro leaves
Steam or blanch the cauliflower florets for 10 minutes maximum. Make sure the cauliflower stays crisp. Preheat oven to 200°C (400°F) .
Toss the potato cubes in coconut oil with a few pinches of sea salt. Bake for 30 minutes. Once the cauliflower and the potatoes are cooked toss them with the remaining ingredients. Season with as much salt, lemon/lime and chili as you like.