1 Tbs avocado oil 1 Medium onion 2 Shallots 4 Cloves of garlic 3 Carrots (peeled into noodles) 2 Stalks of celery Chop all veggies (except carrots) and crush the garlic (I use a garlic press - it changed my life, I swear!). Saute everything in the oil for about 5 minutes or until the veggies are just cooked through. 1 Head of cauliflower 1 Bunch of dinosaur kale While the veggies are cooking, prepare the head of cauliflower by cutting it into florets. Also prep the kale by removing it from the stems and tearing it into pieces. When the veggies are soft, add... 1 Tsp salt 1/2 Tsp black pepper 1/4 Tsp red pepper flakes 1/2 Tsp ground ginger 2 Tsp turmeric powder 2 Tbs (good) curry powder (I really like the one from Fresh Market) && cook them off for a few minutes until they become very fragrant Add... 1 Large tomato (diced) 2 Small sweet potatoes (peeled and diced) The prepared cauliflower and kale As well as... 2 Cans of coconut milk (I used one can of full fat and one can of reduced fat) 1 28oz Can of crushed tomatoes 2 Cans of rinsed and drained chickpeas 2 Cups of water & 1 Tbs chicken bullion (I use a paste) Cook for about 35 minutes or until the sweet potatoes and cauliflower are tender. Serve with brown rice and a squeeze of lemon. It is also delicious topped with mashed avocado and crushed cashews (or cilantro) as well! Store any leftovers in the fridge and use within a week. ENJOY!
You can download an "easy to print" PDF of this recipe here!
Enjoy!
- Barb
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