One of my favorite foods is vegetable curry. Over the years I have compiled quite a few variations. Many vegetable curry recipes call for potatoes, which I am not fond of. I don't care for the taste and they are not very nutritious. This recipe came about in my ongoing attempt to incorporate more cruciferous veggies into my diet and includes both cauliflower and kale. If you're feeling adventurous this would probably taste good with broccoli and brussel sprouts as well.
makes 4 large servings
4 cloves garlic, minced
3 carrots, diced3 parsnips, diced (or carrots if parsnips are not available)
2 cups unsweetened hempnut milk (or soymilk)1 head cauliflower cut into small florets
1 pint mushrooms, sliced1 pound of chopped kale, stems removed if desired
1 cup frozen green peas2 Tbs curry powder (I use Penzey's sweet curry powder)
1 tsp turmeric2 cups cooked chickpeas
1 tsp cumin
1 tsp cumin
1/2 cup raw unsalted cashews, chopped
In a large stock pot over medium heat, cook onions, garlic, carrots and parsnips until onions are translucent (about 5 minutes). Add in curry powder and turmeric and stir until vegetables are coated. Stir in hempnut milk, cauliflower, and mushrooms and cook for 10 minutes, covered over medium low heat. Stir in kale and green peas and continue to cook, covered for another 10 minutes. Serve hot. Top each serving with 2 Tb cashews.