This one just gets me in the feelers, it’s quick, easy, family friendly and toddler approved. Over the past couple of days I made a couple different versions of it using different leftover meats and additional veggies I had on hand. Both were delicious. I’m not a huge coconut fan, so, I like that I get this yummy creamy sauce, but, it doesn’t scream coconut.
If you have some leftover meat, this entire dish comes together pretty fast and it's just super tasty.
- 2 tsp lard or oil of choice I use bacon fat
- 1 cup cauliflower hash you could also use cauliflower rice, but, I like this mix
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup peas omit during strict elimination phase
- 1/4 cup ground pork already cooked
- 1/4 cup diced chicken already cooked
- 1 can unsweetened coconut milk
- 2 tsp lemon juice
- 2 tsp fresh minced garlic
- 1 Tbsp olive oil
- 2 tsp celery leaves chopped
- 1/2 tsp salt
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp tumeric
- 1/2 tsp saffron
- pinch of ground clove
Heat oil in cast iron, saute all ingredients together until hot.
I had some already cooked leftover chicken and ground pork, but, you could use any leftover meats you have on hand.
Heat olive oil over medium heat in a saucepan and saute garlic until golden brown. Add chopped celery leaves and saute for another minute, then add all the other spices except for the saffron and continue to heat for another minute.
Stir in the coconut milk, lemon juice and saffron and let simmer for 10-15 minutes or until desired thickness. Sauce will thicken as you let it cook down.