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Cauliflower Curry with Crispy Shallots
Ingredients
  • subheading: CURRY:
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 3 garlic cloves, thinly sliced
  • 1 head cauliflower, cut into florets
  • 3 tablespoons yellow curry paste
  • One 14-ounce can coconut milk
  • Salt and freshly ground black pepper
  • subheading: SHALLOTS:
  • ¼ cup olive oil
  • 1 large shallot, thinly sliced
  • subheading: GARNISH:
  • 1 bunch scallions, thinly sliced
  • ½ cup chopped fresh cilantro
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