Happy Sunday! My favorite thing about the weekends is that I can totally plan out my days without any obligations. I can be as busy or as free as I would like. Being extremely motivated with the tendency to get bored very easily is both a curse and a blessing. The good news is that I am never lazy. Whether I am visiting friends, exploring a new area, attending workout classes, or even just cooking and cleaning up a storm, I am always staying active.
Since I have had an extra tight schedule lately, I chose to spend my Saturday inside and focus on myself and my goals. This included biting the bullet and finally signing up to get my certification in Interior Design, grabbing a bunch of healthy ingredients at Trader Joes, and then the cooking and cleaning of course.
My first meal prep of the week includes this coconut curry recipe with cauliflower, chickpeas, and kale. I started by wanting to use two things- cauliflower and coconut milk. I also really enjoy curry and have a cabinet full of spices from dehydrated vegetables to powdered ginger. It is important to have certain things readily available such as different types of greens and grains to make your meals easy to brainstorm- and save you some money and time at the grocery store as well. I chose the chickpeas as my protein since I already had them and also threw in the cashews that were sitting right next to them.
Continue Below to See the Full Recipe:
- 12 oz cauliflower florets
- one (13.4oz) can garbanzo beans
- two cups kale
- 1/4 cup diced onion
- 1/4 cup cashews (I used salted)
- 1 cup tricolor quinoa
- one (13.5 oz) can coconut milk (I used unsweetened)
- 1 cup water
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground ginger
- 2 chopped cloves garlic
- 2 tbsp coconut oil
- As in most recipes that use grains such as quinoa or rice, you use one part grain and two parts of a liquid to cook.
- In this case, I used a cup of tricolor quinoa, a cup of water, and a cup of coconut milk to keep things interesting- and give a little bit of an extra coconut flavor.
- Set the burner to high and pour the coconut milk and water into a small pot.
- Make sure the liquids are boiling and then pour in the quinoa.
- Set the burner to a light simmer and cover the pot to cook the quinoa through.
- Mix well and the quinoa should be ready within 15 minutes.
Directions (The Rest):
- Set the burner to medium and heat coconut oil in the largest pan that you own.
- Add the onion and garlic until they are soft (I like to burn them a bit for some caramelization action)- this will take about 5 minutes.
- Sprinkle all of the spices into the oil- curry powder, turmeric, cumin, ginger, and cinnamon (I did not plan on using cinnamon until it literally fell off the shelf and hit me in the face, then I thought why not? Tis the season for a hint of cinnamon.)
- Stir them so that they are mixed well and everything seems to smell amazing and work well together.
- Add in the coconut milk, kale, chickpeas, cauliflower, and cashews. (Then say all of those terms five times fast!).
- Increase the heat to a medium-high temperature and bring everything to a boil.
- Reduce the heat to low and cover the pan.
- Allow everything to simmer together for about 15 minutes.
- Uncover and allow everything to cook for another 5 minutes. If you want to add salt and pepper, you can do it here. I chose not to since the flavors already satisfied my palate and I already had salt from the cashews.
The great thing about this recipe is that it is vegan, vegetarian, and gluten free! Depending on your personal dietary wants or needs, you could choose to use chicken as the protein of this dish, add some pita bread for an extra ingredient, get rid of the quinoa/rice base all together, substitute the cashews for seeds, or make this as a side dish.
When you come up with your own recipe ideas based on the things that you already love, it is so easy to alter the meal to fit your preferences.