I indulged in some 'sweatshop shopping' at Forever21 on the way home from work today, so I had to make dinner happen fast. This recipe is roughly based on a recipe I found on "the foodie physician" but with fewer nightshades (and using food I usually have stocked in my fridge).
1. Chop up (or whiz in the food processor) a head of cauliflower and get it steaming.
2. Skin about 2 lb halibut and chop into 2-3" chunks. Place in bowl.
3. Use a peeler to shred 3 carrots. You want them to be skinny so they cook fast.
4. Rinse, de-stem, and roughly chop purple curly kale. (the more color in your food the better!)
5. Saute 2 Tbsp green curry paste in 1 Tbsp olive oil in a big skillet.
6. Pour 1 can full fat coconut milk into the skillet. Add the halibut. Add the carrots and kale. Add the juice of one lime and some good shakes of salt. (1 tsp?)
7. Saute on low with a lid until the veggies are crisp tender (not mushy to oblivion).
8. Top with chopped cilantro or basil. Serve over cauliflower rice.
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