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OK – before I get into this very easy recipe for Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice” – let me begin my effort to prep the world for the upcoming release of my first novel – Bathing & the Single Girl.
Is was inspired by my short film of the same name. The trailer for that film can be seen HERE. I will be releasing it as an E-book only (for now) and I hope to have it up for sale before Christmas. It is a comic Hollywood mockumemoir about fading fame, excessive drinking, awkward sex and the horrors of dating (and bathing with) younger men. I hope you will read it when it comes out!
Here is a quote from the book’s heroine:
“See? I can be selfless. As long as there is something in it for me.” – Ruby Fitzgerald
OK, that said – let’s move onto this delightful recipe! It is very easy & very customizable. I used the vegetables I used here because I had them on hand. You could sub out things you don’t like or do not have & use things like carrots or sweet potatoes or green beans or cauliflower. Whatever. You could also use real beef. I made a special effort to only use really mainstream ingredients & skipped the typical Indian spices like garam masala and curry leaves – because I wanted everyone to be able to make this – even those without access to the more exotic ingredients. Do not be intimidated by the length of the ingredient list. If you have a spice rack, you probably already have at least half of the stuff listed.
I served this with the gluten-free (guilt free, too!) cauliflower faux rice but you could use any rice you like – especially the wonderfully aromatic & traditional basmati rice. Because this is really just an Indian beef stew, it would also go nicely over mashed potatoes or egg noodles.
The rice I made here used a bit of this stuff –
which I buy at Super King for about $7. You can buy it online. You could use this or saffron threads threads or just a bit of turmeric to add color.
I also used coconut oil –
and Trader Joe’s Beef-less strips. If these are not available to you, use olive oil & and brand of faux beef you can find – or even a tofu or tempeh variety. I used these little potatoes – but any potato will do.
I used a butternut squash (half of one) and a red onion. Sweet potato or brown onions all you have? Use those!
Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice”
serves 4-6 easily
INGREDIENTS
For the cauliflower “rice”
1/2 large head cauliflower
1/2 onion – diced
1 TBS saffron liquid (or a few saffron threads steeped in 1/4 cup hot water for a few minutes) – or 1-2 tsp turmeric (for color)
2 TBS olive oil
Salt to taste
For the Vegan Beef, Potato & Squash Curry
Coconut oil (or olive oil)
2 (8 oz) packages of Trader Joe’s Beef-less Strips (or similar quantity of other vegan meat – or real beef)
Cornstarch
1/2 lb potatoes – cubed
2 jalapenos – diced (optional)
1 onion – diced
1/2 butternut squash – peeled & cubed (or a few sweet potatoes or carrots)
1 cup peas
Coconut oil (or olive oil)
2 TBS Madras Curry
1 TBS ground cumin
1 TBS ground coriander
1 TBS turmeric
1/2 tsp cayenne pepper
1 TBS crushed red pepper (or to taste)
1 tsp sugar
2 tsp salt (or more – to taste)
1 TBS ginger – minced
8 garlic cloves – chopped
1 (14 oz) can diced tomatoes
1 (14 oz) can coconut milk (I used lite)
2 TBS apple cider vinegar
2 cups water
Paprika – as garnish
Fresh cilantro as garnish
DIRECTIONS
For the Vegan Beef, Potato & Squash Curry
Toss the meat with a TBS or two of cornstarch until it is coated.
Heat 2-3 TBS coconut oil (or olive oil) in a large saute pan on high heat. Sear the meat on all sides. Set aside.
Add another few TBS of oil to the pan & add the onion & jalapenos. Saute over med–high for a few minutes or until soft. Add the curry, cumin, coriander, turmeric, cayenne, salt, sugar, crushed red pepper, ginger & garlic and stir for about a minute.
Add the tomatoes, coconut milk, apple cider vinegar & water & stir to blend. Add the meat, potato & squash.
Bring this to a boil & reduce to a simmer & let cook while you make the rice.
For the cauliflower “rice”
Using the grater blade of a food processor or just a regular grater – shred the cauliflower into a rice-like texture.
Heat a few TBS of oil in a large saute pan & saute the onion until soft.
Add the cauliflower. Add the saffron liquid or saffron threads & their steeping water or the turmeric and the salt. Saute over med-high heat until tender – maybe 5-10 minutes.
Add the peas to the simmering beef curry & heat through.
Once the potato & squash are tender – serve your curry with the cauliflower rice & garnish them with the paprika & cilantro. Eat way more than is decent or civilized because – what the fuck? Why not? This shit is vegan & gluten-free! It is like eating air. Really tasty air!
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