Cruciferous Curry
Curried Balls
1 cup cooked quinoa
1 15-oz can chick peas
2 med white potatoes (2 cups) small diced
2 tbsp ghee or olive oil
1 tsp sea salt
2 tsp curry powder
5 tbsp water
2/3 cup raw cashew
2 tbsp curry paste of choice
2 tbsp fresh ginger, minced
2 garlic cloves, minced
1 addl tsp of sea salt
½ cup chopped cilantro (optional)
Instructions:
Cook quinoa (I cook extra and keep the leftovers for lunch!)
Add diced potatoes into skillet with oil, salt, and curry powder for 4 in on medium heat. Reduce heat and add in water. Cook until potatoes are browned on edges and tender (20 min)
Add cashews, curry paste, ginger, garlic, salt, and chickpeas to food processor and combine until a dough is formed
Put dough mixture, quinoa, and potato mixture in one mix bowl with cilantro and combine. Taste for flavor and adjust as needed
Make into burger or balls and bake in oven for 10-12 minutes on 375 F
Kale and Cauli Curry
1/2 cup water
2 onions
2 tbsp fresh minced ginger
2 cloves garlic
10 tsp green curry
1 tsp sea salt
2 tsp curry powder
2 14-oz can light coconut milk
1 cup veggie broth
5 cups chopped kale
3-4 cups chopped cauliflower
Optional- 2 cans of chickpeas drained (if not making curry burgers, I would suggest adding this in for protein)
Instructions:
Sauté onions, ginger, garlic with water until onion is translucent
Add garlic and curry paste. Cook for 2 minutes
Add cauli, coconut milk, curry powder, salt, veggie broth. Bring to a simmer over medium heat
Add Kale and let simmer for 10-12 min. Taste and adjust the flavors of broth as needed
Serve over curry balls, curried barley, or rice/quinoa
Curried Rice or Barley
2 cups rice or barley/rice
1 cup of veggie broth (or whatever the recipe calls for to make rice)
1 cup slivered almonds
½ tsp cinnamon
¼ tsp ground cardamon
¼ tsp ground ginger
1 tsp turmeric
1 tsp salt
3 cups boiling H2O
1 cup frozen peas (optional)
Instructions:
Heat liquid using veggie broth and water ratio as directed on package (i.e if package calls for 3 cups of water, add 1 cup broth and 2 cups water)
When liquid is almost boiling add in barley/rice. Stir for 2 minutes
Add in all spices
Cook barley/rice mixture until rice/barley is tender and all water is absorbed
Curried Veggies
Leftover Cauli, Kale, ½ head cabbage
Olive oil to taste
Curry paste to taste
Salt to taste
1 tsp turmeric
Curry powder
Nutritional yeast to taste
Instructions:
Cauli
Place in mixing bowl add olive oil, curry past and salt to taste. Add turmeric. Place on baking sheet and in oven for 20 min on 375F or until tender
Kale
Place Kale on baking sheet. Put oil over Kale with curry powder, salt and nutritional yeast to taste. Massage with hands, place in over for 20 min or until crispy
Cabbage
Place in mixing bowl add olive oil, curry past and salt to taste. Add turmeric. Place on baking sheet and in oven for 20 min on 375F or until tender
Kale and Cauli Curry
½ cup water
2 onions
2 tbsp fresh minced ginger
2 cloves garlic
10 tsp green curry
1 tsp sea salt
2 tsp curry powder
2 14-oz can light coconut milk
1 cup veggie broth
5 cups chopped kale
3-4 cups chopped cauliflower
Optional- 2 cans of chickpeas drained (if not making curry burgers, I would suggest adding this in for protein
Instructions:
Sauté onions, ginger, garlic with water until onion is translucent
Add garlic and curry paste. Cook for 2 minutes
Add cauli, coconut milk, curry powder, salt, veggie broth. Bring to a simmer over medium heat
Add Kale and let simmer for 10-12 min. Taste and adjust the flavors of broth as needed
Serve over curry balls, curried barley, or rice/quinoa