Ingredients:
2 onions, finely diced
4 cloves garlic, minced
3 carrots, diced
2 cups unsweetened plant milk
1 bunch kale, tough stems removed, and leaves chopped
1 bunch kale, tough stems removed, and leaves chopped
3 zucchinis, diced
1 head cauliflower, cut into small florets
2 cups sliced mushrooms
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 cup green peas
2 cups cooked chick peas or canned, no salt added or low sodium, drained
1/2 cup raw cashews, chopped
Method:
In a large saucepan over medium heat, water sauté onions and garlic until onions are translucent (about 5 minutes).
Add carrots and continue to sauté for 5 minutes.
Stir in plant milk, kale, zucchini, cauliflower, mushrooms, curry powder, turmeric, and cumin and cook for 10 minutes, covered, over medium-low heat.
Stir in green peas, and chick peas and continue to cook, covered for another 15 minutes or until vegetables are tender.
Serve over steamed brown or red rice. Top each serving with chopped cashews.
3 replies to "Creamy Cruciferous Curry"
Loving your children’s recipes. I’m going to try Imogen’s Curry on the weekend
Yes, it’s a real winner 🙂
Thank you Imogen – made this curry and oh – yum!