Tonight Imogen made Creamy Cruciferous Curry for dinner:
In a large saucepan over medium heat, water sauté onions and garlic until onions are translucent (about 5 minutes). Add carrots and continue to sauté for 5 minutes.
Stir in plant milk, zucchini. cauliflower, mushrooms, curry powder, turmeric, and cumin and cook for 10 minutes, covered, over medium-low heat.
Stir in kale, green peas, and chick peas and continue to cook, covered for another 15 minutes or until vegetables are tender.
Top each serving with chopped cashews.
We had this over steamed black rice – delicious!
For dessert, we had leftover Guiltless Chocolate Pudding from last night.