1 head Cauliflower
1 Sweet Potato
1 Russet Potato
1 large carrot
1/2 can chickpeas
2 heads bok choy
2 sticks of celery
2 leaves of kale
2 cans coconut milk
1/2 cup fresh cilantro
1 tsp turmeric
1 tsp garam masala
1 Tbsp corriander
1 Tbsp curry powder
2 curry leaves
salt to taste
Directions – Coconut Curry
Peel potatoes and cut into bite size pieces. Cut carrots into small pieces and put into boiling water for 5 minutes. Add potatoes and cook until soft. Once they are cooked, drain and set aside.
Cut bok choy, kale and celery into bite size pieces and set aside.
Open can of chick peas, drain and set aside.
Heat a medium sized put on medium heat. Add tomatoes and 1/4 cup of water. Mix in turmeric, coriander, curry powder, and curry leaves. Cook tomatoes for 10 minutes then add 2 cans of coconut milk. Bring to a low simmer, cover and let cook for another 10 minutes.
Add bok choy, kale, chickpeas and celery and cook for 5 minutes.
Remove from stove, and garnish with fresh cut cilantro.
Directions- Cauliflower Rice
Wash Cauliflower throughly and remove all leaves
Cut cauliflower into small pieces
Grate into small rice sized pieces with box grater or food processor
Sautee cauli-rice in a large skillet over medium heat in 1 Tbsp olive oil
Cover until it steams, and becomes soft
Use salt and pepper to taste
Let us know if you make it! Delicious!