You know what ironic is?
Getting sick when you basically live in the hospital.
Like, shouldn’t some of the antibiotics have rubbed off on me or something?
Also ironic is that, while I can care for critically ill patients with my eyes closed, I have literally no idea what to do for the common cold.
The.boy came down with a case of kidney stones a few weeks back and all I could confidently say was that he definitely did not have appendicitis or a small bowel obstruction or a perforated colon. Like, for sure.
Basically if it’s not life threatening I have no idea what to do for you. (Or myself.) Sorry.
Except make curry!!!!
Because food is the healer of all things.
(But mostly the common cold. I mean, I’m all for alternative therapies, but going gluten free will not cure cancer. Pinky swear.)
All the anti-inflammatory / bacteria fighters in curry spices, though.
I’m a believer.
Not to mention the fact that cauliflower is loaded with vitamin C, delicata squash is chock full of vitamin A, and garlic/ginger are pretty much superfoods.
If this doesn’t get me healthy (along with the pencillin I must be absorbing by osmosis), then there’s really no hope for us cold victims.
- 1 head cauliflower, cored and cut into ¾-inch florets
- 1 delicata squash, seeded and cut into ¾-inch cubes
- 1 (13.5 oz) can coconut milk
- 3 tbsp soy sauce
- 1 tsp grated lime zest plus 1 tbsp lime juice
- 2 tbsp packed light brown sugar
- 2 tsp Thai red curry paste
- pinch of red pepper flakes
- 2 tbsp plus 1 tsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- ¼ tsp salt
- ¼ cup fresh basil leaves, torn into ½-inch pieces
- Heat oven to 450F.
- Toss cauliflower florets and delicata squash cubes with 1 tbsp olive oil. Spread on a parchment-lined baking sheet and season to taste with salt and black pepper. Place pan in the oven and roast until tender, about 20 minutes.
- Meanwhile, whisk coconut milk, soy sauce, lime zest, lime juice, sugar, curry paste, and pepper flakes together in a bowl.
- Heat the remaining oil in a 12-inch nonstick skillet over high heat. Add the garlic,ginger, and salt to the pan. Cook until fragrant, about 30 seconds. Stir in the coconut milk mixture, cauliflower, and squash. Bring heat to a boil and then lower to a simmer. cook for 4 minutes, or until it is slightly thickened. Remove from the heat, stir in the basil, and serve.
More cozy curries: