Cauliflower Curry

Serves: 4  

Prep Time: 15 minutes  

Cook Time: 20 minutes 

2 tablespoons coconut oil 

1 teaspoon cumin seeds 

1 teaspoon turmeric powder 

1 tablespoon cumin powder 

1 tablespoon coriander powder 

2 teaspoons ginger finely chopped

0,5 teaspoon sea salt or Himalayan salt  

2 tablespoons chopped cilantro

1 pack of cherry tomatoes

1 can of chickpeas

1 can full-fat, unsweetened coconut milk 

1 medium head cauliflower, cut into bite-size florets 

1 cup (2dl) chopped kale 

1 cup (2dl) uncooked quinoa

Step 1: Soak the quinoa overnight in water. Rinse & then cook according to the instructions on the package. This helps make the nutrients easier to digest.The quinoa can be substituted for buckwheat. Both quinoa & buckwheat are gluten free & full of nutrients. Note! Buckwheat needs to be cooked for a few minutes strained & rinsed, then cooked until done. This is to remove the red color that some can react to. Step 2: Poor out the chickpea water, aquafaba, & rinse. 

Step 3: In a medium stock pot, heat the coconut oil for 30 seconds on  medium heat  Step 4: Add the cumin seeds, cumin powder, turmeric & coriander powder. Stir until the cumin seeds start to sputter.  Step 5:Add the rest of the ingredients & stir together. Cover the pan  & simmer for about 15 minutes, stirring every 5 minutes to keep from  burning.  Step 6: Ladle the curry over the quinoa in a serving bowl & enjoy! 

This Curry is perfect to make a large batch of & frozen in portion sized air-tight containers. It’s one of my go-to currys when I want something warm & easy to make.