Golden Girl Curry

This Golden Girl Curry is filled with so much flavor and the perfect meal to make when you are in the mood for a comforting dish. It is filled with so many hidden veggies and tastes amazing with rice or pita for dipping.

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 357kcal

Author Danielle Brown

Cost $16

Equipment

1 cutting board
1 knife sharp enough to cut vegetables
1 pot large
1 strainer
1 immersion blender or regular blender

Ingredients

1 yellow onion finely diced
3 cloves garlic minced
1 cup cherry tomatoes
1 head cauliflower chopped in small pieces
2 tablespoon olive oil
3 cans butter beans or chickpeas rinsed and drained
1 cup vegetable broth
½ cup coconut cream unsweetened
2 cups kale or spinach shredded

Garnish

cilantro
coconut cream

Spice Blend

1 teaspoon curry powder
½ teaspoon coriander
½ teaspoon paprika
½ teaspoon turmeric powder
½ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon ground ginger
1 teaspoon salt
pinch pepper

Instructions

Chop and prep the onion, garlic, and cauliflower.
Rinse the beans and drain.
In a large pot or pan, saute the onion and garlic in olive oil on medium heat until translucent. Add spices and saute for another minute.
Add in cauliflower and tomatoes. Saute for another 5 minutes.
Add veggie broth to deglaze the pan.
Add in butter beans. Stir. Cover and simmer for 20 minutes.
Add in coconut cream. Blend using an immersion blender. Add in the kale then cover and cook for another 5 minutes.
Garnish with cilantro and coconut cream. Serve over rice or with pita/naan.
Enjoy!

Notes

Make the spice blend in a small bowl prior to mixing it in with the onions and garlic.

Prep all of the veggies and ingredients ahead of time to save time while cooking.

If using a blender instead of an immersion blender, make sure the veggies and liquid are cooled enough so it does not explode in the blender.

Nutrition