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Cozy on up to the warming and fragrant spices of turmeric, ginger, and garlic, bathing in sulfur-rich cauliflower. The pumpkin seeds and hit of cinnamon add depth, and ensure this plant-rich dish will keep you satiated. 

 

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 16-ounce can of tomato (diced or puréed)
  • 1 cup coconut yogurt or full fat coconut milk
  • 3 tablespoons curry powder
  • 2 tablespoons fresh minced ginger
  • ½ small onion, diced 
  • 3 cloves garlic, crushed + minced
  • Salt + pepper to taste 
  • ⅓ cup chopped herbs (suggested: parsley, cilantro, basil)
  • 1 packet Anti-Inflammatory Superseed + Nut Blend

 

Directions:

  1. In a heavy-bottomed pot, pour a few teaspoons of olive oil and turn heat to medium.
  2. Once olive oil is warm, add in onion and sauté until fragrant. Add cauliflower and stir often for 5 minutes, until florets begin to soften and gently brown.
  3. Turn heat to low and add in the ginger + garlic, stir frequently until fragrant, about 1 minute.
  4. Add in the curry powder and stir until the ingredients are well-coated.
  5. Add in tomatoes and coconut yogurt/milk, place a lid on and simmer for 15 minutes.
  6. Season with salt and pepper to taste, top with chopped herbs of choice (parsley, cilantro, basil), additional coconut yogurt, and finish with Anti-Inflammatory Superseed + Nut Blend 
  7. Pair with rice and fresh, leafy greens. Enjoy. 
Filed Under: Recipes

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