Cold Winter Curry

Oh, the flavors! Oh, the warmth! Oh, the kale! I can’t get enough of the stuff! I’ve consumed four large bunches and another of swiss chard this week – almost entirely on my own! Once I started eating it, I couldn’t get enough! The same happened with beets, and I think sweet potatoes must be right up there in the Gotta Have It department. While the rest of you “Master” cleanse, juice and go raw, I’m focusing on ROY G. BIV and powerful spices warmed to perfection!

In this recipe:

  • Red – tomatoes
  • Orange – sweet potatoes
  • Yellow – cauliflower
  • Green – kale
  • Blue/Indigo/Violet – last seen in Beety Tweety Bird Nests
  • Powerful Spices: Ginger, garlic, turmeric, cinnamon, hot peppers

Ingredients Chickpea Curry:

  • 2 Tbs. coconut oil
  • 1 small red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, mince
  • 1 Serrano pepper, minced
  • 3 fresh tomatoes, blended
  • 3/4 can light coconut milk
  • 1 Tbs. ground cumin
  • 1 tsp. whole brown mustard seed
  • 2-3 tsp. Garam Masala
  • 1/2 tsp. salt
  • 4 cups chickpeas, pre-cooked
  • 1 bunch kale, finely chopped

Directions: Cook chickpeas or use canned. On medium heat, melt coconut oil. Add red onion and saute until translucent. Add cumin, brown mustard seed and Garam Masala to the oil for a quick toast. Next add garlic, ginger and chile pepper. All these ingredients should be cooked for a minute or so, just until the aromas are released. Next, add the pureed tomato, coconut milk and chickpeas. Allow to simmer on very low heat for about 5 minutes. Right before serving, mix in the kale cooking it just past raw to bright green.

Cauliflower and Sweet Potatoes in Madras Peanut Curry Sauce:

  • 1 head cauliflower, cut into florets
  • 1 large sweet potato, peeled and diced
  • 1/4 can coconut milk
  • 2 Tbs. creamy peanut butter
  • 1 Tbs. Madras style curry powder
  • 1/2 tsp. salt
  • freshly ground black pepper

Directions: Warm the coconut milk and the peanut butter in a small pot. When the peanut butter begins to melt, whisk the two ingredients together. Add spices and mix well. Toss in cauliflower and sweet potatoes. Allow to steam on low heat for a few minutes until vegetables are tender.

Note: I tried roasting the veggies with the sauce at 450 degrees. They cooked, but did not crisp at all. I love the idea of serving the cauliflower roasted like I did here. Next time.

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Whole Roasted Cauliflower

Big time health food on the platter here: Orange cauliflower with power folate, cancer fighters, fiber, vitamin C and many other beneficial beauties. Brussel sprouts, too, sport essentials like iron for hemoglobin, and the sautéed mustard greens give it all a little punch. Sop this up with Naan and Indian Curry for a warm and healthy vegetarian meal.

Ingredients:

  • 1 head cauliflower, leaves trimmed off
  • 1 pound Brussel sprouts, stems trimmed
  • 1 bunch mustard greens, chopped
  • Olive oil
  • Indian Curry (Recipe Follows)

Directions:

Preheat oven 375 degrees.

Use a steamer basket in a pan of boiling water to steam the Brussel sprouts and cauliflower for about five minutes until just tender. Place the cauliflower into a baking pan and spread a coating of the Indian Curry over the top.

In a bowl, mix the Brussel sprouts with a large spoonful of the curry and place mixture into baking dish with cauliflower.

Bake at 375 degrees for 30 minutes or until tender.

Once the Brussel sprouts and cauliflower are tender, saute the mustard greens with a little olive oil and salt and pepper to taste. Plate the veggies and serve with Naan (Indian flatbread) and more curry dip.

Indian Curry Ingredients:

  • 1 onion, finely chopped
  • 3 cloves of garlic, finely minced
  • 1” piece of ginger, finely minced
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2 tsp. dried pepper flakes
  • 2 tsp. ground coriander powder
  • 1 tsp. ground cumin powder
  • 1 tsp. turmeric
  • 1 tsp. Garam Masala
  • ½ tsp. red chili powder, to taste
  • salt & pepper to taste
  • 1 lime, juiced
  • 1/2 cup olive oil

Directions:

Coat the saute pan with half of the oil, and saute the onion until it begins to brown. Add chopped ginger and garlic and cook until they release their flavor. Next add the cumin seeds and mustard seeds. You want to make sure there is enough oil in the pan to coat the spices. Add the rest of the spices one after the other and stir them around in the pan until you hear the mustard seeds popping. Squeeze the lime juice into the mixture and then the rest of the oil. Turn off the heat, and remove the sauce from pan into a bowl. You don’t want anything to burn!