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.