Winter Warmer - Cauliflower, Potato and Kale curry (#whole30 & #paleo if you add meat)

Tuesday, February 10, 2015

The winter weather continues on, as do my organic vegetable deliveries from Riverford Organic Farms. The potatoes were starting to pile up so I decided to use the in a curry with the head of cauliflower I received. To add some color to the pot, I used my fresh kale too. Not the most traditional curry, but it will fill you belly with warm deliciousness.  

Note, the recipe here is vegetarian.  If you want to make it #whole30, just add some meat cooked in ghee, olive oil, or coconut oil. If you have a slow cooker, you can throw all this in the pot, head out for a run, and having dinner waiting for you on your return. Easy!

Note this isn't a very liquidy curry so you won't need rice or naan to mop things up. 

3 peeled and chopped tripoli potatoes, 1cm cubed
4 shallots
1 tbsp coconut oil
2 tsp of each ground cumin, curry powder, and turmeric
2 cans 400g chopped tomato
1 head cauliflower chopped up
4-6 kale leaves ripped up into smaller pieces
Bunch of fresh coriander, optional but who doesn't love fresh coriander?

1. Parboil the potatoes.
2. Warm coconut oil in large pot on medium heat and cook shallots until soft.
3. Add spices to onions and cook 1-2 minutes. Enjoy the smells!
4. Add rest of ingrediants (except fresh coriander) to pot, included drained potatoes.
5. Stir so everything is coated with tomatos.
6. Cover and cook for 20-25 minutes until cauliflower and potatoes are soft.
7. Serve with a sprinkling of fresh coriander.

To make #whole30, add in cooked chicken or other meat of choice.

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