We have adapted this recipe from A Beautiful Plate, and it is the most delicious plant-based curry recipe for these cold Bermuda nights. We swapped Yukon potato for greens and more cauliflower, as there are already good carbs coming from the chickpeas and a side of brown rice. We also steam the cauliflower instead of boiling it, as it is just as easy and keeps more nutrients intact. The combination of brown rice and chickpeas also provides a complete protein – so this is a great dinner option for vegans, vegetarians and anyone looking for a plant powered meal.
Having said that, the recipe calls for vegetable broth – but you can add bone broth (chicken or beef) for a good source of glycine, which is an amino acid that helps to make glutathione, a powerful antioxidant important for supporting phase two of liver detoxification. Bone broth is also full of other easily absorbable amino acids, which can assist in the repair and integrity of the gut lining (digestive tract!) and support immune function.
We top the curry with lots of fresh cilantro and a few cashews, and even a dollop of coconut yogurt if you have it around. This makes enough for about 6, and leftovers are amazing for lunch or another dinner. Cook once, eat twice!
2 large (2 lbs) heads of cauliflower, trimmed
1 box of dark leafy greens (spinach, kale, swiss chard etc.)
2 tablespoons coconut oil or olive oil
3 medium onions, chopped
4 garlic cloves, minced
1-inch piece of fresh ginger, peeled, and finely grated
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
Pinch of dried red pepper flakes
2 star anise (optional)
1 (28-ounce) can chopped organic tomatoes
1 can chickpeas, drained and rinsed
2 cups vegetable broth (or organic bone broth)
1 tablespoon garam masala
3/4 cup light coconut milk
Large bunch of fresh cilantro, chopped
Freshly ground pepper
Brown rice, soaked and cooked
Bring a small pot to a boil and add a colander onto. Chop cauliflower into florets and steam until al dente. Set aside!
On medium heat, add 2 tbsp. coconut or olive oil, the onions, garlic and ginger and sauté until onions are translucent. Add the ground coriander, cumin, cardamom, red pepper flakes, star anise and salt and pepper, and cook, stirring, for about 2 minutes. Add a splash of water if it gets too sticky to the bottom of the pan. Add the tomatoes and rinsed chickpeas. Add the cauliflower and broth and bring to a simmer for about 10 minutes.
Stir in the garam masala and coconut milk and simmer for another 10 minutes or so. Taste and add more sea salt if necessary. Within the last minute or two, add in a few handfuls of greens and stir until just wilted. Too long and the greens will turn brown, which is OK, but best for colour and nutrients to keep cooking time to a minimum. Serve immediately as is, or with a bit of brown rice or quinoa.
Sarah Wight is a qualified Nutritional Therapist. Follow her on Instagram at swnutrition.bm