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| Serve this yummy dish with rice for a complete protien. |
Cauliflower & kale curry
2 onions, diced
1 t cumin
1 T mild curry powder*
1 t tumeric
2 T grated fresh ginger
2 c water
1 head of cauliflower, broken into flowerets
1-2 cups chopped kale
¼ cup coconut milk (or 2 T coconut cream)**
1 T butter
Splash of white wine
Salt & pepper to taste
Chopped cilantro
1 t tumeric
2 T grated fresh ginger
2 c water
1 head of cauliflower, broken into flowerets
1-2 cups chopped kale
¼ cup coconut milk (or 2 T coconut cream)**
1 T butter
Splash of white wine
Salt & pepper to taste
Chopped cilantro
In a heavy pot over medium heat, saute the onion for a couple of minutes and add the spices and ginger. Stir for a minute or two then add the water and cauliflower. Stir, cover the pot and cook for about 10 minutes. When the cauliflower is almost cooked, add the remaining ingredients, stir and cook for a few more minutes.
Split pea mash
I originally made this with moong dal (split mung beans) but have since figured out that it works well with lentils and split peas too. Red lentils would make for a prettier presentation.
1 ½ cups split peas
3 cups of water
1 T butter
1 T coconut cream**
Salt & pepper
2 T chopped cilantro
1 T butter
1 T coconut cream**
Salt & pepper
2 T chopped cilantro
In a heavy, medium pot bring the split peas and water to the boil, uncover and simmer gently until the split peas are cooked, adding more water if necessary. You want the split peas to be soft enough that they get a little creamy when you give them a good stir. If it’s too wet just cook it a little longer.
Add remaining ingredients, stir well.
**I buy coconut cream in a solid block and simply grate it into my recipes. That way I don’t need to rely on canned milk and cream.
