Paleo Rogan Josh & Riced Cauliflower

You may have noticed that there’s a pattern among the recipes we choose to post here. Both Kerry and I tend to go for recipes that are fairly simple and can be made quickly on a weeknight. This doesn’t mean that we pass over the occasional time-consuming but totally worthwhile recipe, but we try to maximize our tastebuds’ pleasure while minimizing the time we spend in the kitchen after work. Rogan Josh is a curry dish that doesn’t take much time to prepare, but does need 1-2 hours to simmer. The investment of your time is worth it to enjoy a filling curry dish full of nuanced flavor.

Throw some laundry in the machine, mix up all your spices and sear the meat, then let everything simmer while you catch up on work work out catch up on “30 Rock” and “Parks and Recreation.” I’m looking forward to trying this recipe in the slow cooker so it can just cook while I’m at work, and I’ll update here when I do.

This recipe was originally posted on one of my favorite blogs, The Clothes Make the Girl, and I made the version from the author’s new cookbook, Well Fed. If you work or live with me, you’ve probably been subjected to a storybook-style reading of this cookbook, including plenty of “oohs” and “ahhs” over the pictures. I highly recommend this cookbook for easy-to-follow recipes that pack a huge flavor punch.

Paleo Rogan Josh Over Riced CauliflowerServes 5-6

6 tablespoons homemade Rogan Josh seasoning or 4 tablespoons commercial blend
2 pounds lamb or beef stew meat, shoulder, or leg (cut into 1-inch cubes)
salt and black pepper to taste
1 tablespoon + 1 teaspoon coconut oil, divided
2 medium onions, diced (about 2 cups)
1 cup full-fat coconut milk
1 1/4 cups water
One large head of cauliflower

Mix up your Rogan Josh seasoning, or get your handy jar of it out of the cabinet. In a large bowl, salt and pepper the meat and toss to coat. In a large pot over medium-high heat, melt one tablespoon coconut oil, then add the lamb and sear on all sides. Let the meat sit for at least 5 minutes to get a nice brown crust.

When the meat is brown on all sides, add chopped onions and cook until softened. Add Rogan Josh seasoning to the pan and stir until your whole kitchen starts to smell amazing (about 30 seconds).

Add coconut milk and water and mix well. Turn the heat to high and bring to a boil, then cover and reduce to a simmer. Allow the meat to braise in the coconut milk for 1-2 hours. When time is up, remove the lid and let the sauce thicken for 2-3 minutes.

Near the end of your curry’s simmer, wash and chop half a head of cauliflower. Add half of the florets to the bowl of a food processor. Pulse repeatedly until cauliflower is in tiny pieces, like rice. Melt one teaspoon of coconut oil in a large pan over medium heat. Add your first batch of cauliflower and sautee for 4-5 minutes or until just softened. Remove to a large serving bowl when done. Repeat this process with the remaining florets. Serve Rogan Josh over the riced cauliflower.

If you want to take Rogan Josh to work with you during the week, fill a container with raw riced cauliflower. Ladle the curry and meat on top of the dish. If you heat your container in the microwave, the riced cauliflower will cook and soften as it heats with the sauce.

Source: Rogan Josh from The Clothes Make the Girl and Well Fed

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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2 Responses to Paleo Rogan Josh & Riced Cauliflower

  1. WOOT! So glad you’re enjoying Well Fed — and that is a gorgeous photo of Rogan Josh. Thanks so much for the shoutout to my blog and cookbook. Happy eating to you!

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