Imogen’s killer curry

Tonight Imogen made Creamy Cruciferous Curry for dinner:

Creamy Cruciferous Curry
2 onions, finely diced
4 cloves garlic, minced
3 carrots, diced
2 cups unsweetened hemp milk (or other plant milk)
3 zucchinis, diced
1 head cauliflower, cut into small florets
2 cups sliced mushrooms
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 bunch kale, tough stems removed, leaves chopped
1 cup green peas
2 cups cooked chick peas or canned, no salt added or low sodium, drained
1/2 cup raw cashews, chopped

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!

Creamy cruciferous curry

For dessert, we had leftover Guiltless Chocolate Pudding from last night.


3 responses to this post.

  1. Loving your children’s recipes. I’m going to try Imogen’s Curry on the weekend


  2. Thank you Imogen – made this curry and oh – yum!


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