Thai-style Roasted Pepper & Cauliflower Curry with Crab
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 4 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 4 serving Bell Pepper - Orange - 1 large (3 - 3.75 inches) (by GARYO12) 2 head, large (6-7" dia) Cauliflower, raw 56 fl oz Chicken Broth 2 tsp Cardamom, ground 1 tbsp Pepper, red or cayenne 2 tsp Paprika 1 tbsp Cumin seed 2 tbsp Curry powder 4 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 900 gram(s) crab meat, blue crab, fresh, lump (by POLARABBY) 2 tsp Salt 2 cloves Garlic 0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 3 1tsp Coconut Oil
First, roast the bell peppers. Hollow out and roast the bell peppers (about 40 minutes at 425F), after roasting, put into a large closed plastic container and let cool for 20-30 minutes. After which, peel as much of the skin off as possible by hand.
While the bell peppers are cooling, line the bottom of a 3-gallon stock pot over medium heat. Add the onion (diced), as well as the garlic (minced)... sweat the onion until it starts to turn glossy and add in the spices, continue stirring for about a minute. Add in the chicken broth and coconut milk.
Bring to a simmer and add the cauliflower roughly chopped, and let simmer for roughly 20-30 minutes, until the cauliflower is softened. Rough chop and add in the roasted bell peppers. You can let this simmer for another 10-20 minutes as needed until the veggies start to fall apart with minimal touch.
Blend until thoroughly pureed, then strain.
Once strained, add salt to taste. Serve with lump crab meat.
Serving Size: Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user AZTRACKER1.
While the bell peppers are cooling, line the bottom of a 3-gallon stock pot over medium heat. Add the onion (diced), as well as the garlic (minced)... sweat the onion until it starts to turn glossy and add in the spices, continue stirring for about a minute. Add in the chicken broth and coconut milk.
Bring to a simmer and add the cauliflower roughly chopped, and let simmer for roughly 20-30 minutes, until the cauliflower is softened. Rough chop and add in the roasted bell peppers. You can let this simmer for another 10-20 minutes as needed until the veggies start to fall apart with minimal touch.
Blend until thoroughly pureed, then strain.
Once strained, add salt to taste. Serve with lump crab meat.
Serving Size: Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user AZTRACKER1.
Nutritional Info Amount Per Serving
- Calories: 227.5
- Total Fat: 12.6 g
- Cholesterol: 44.9 mg
- Sodium: 873.7 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.6 g
- Protein: 13.8 g
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