Ingredients
1 to 2 tablespoons coconut oil
1 large onion (or 2 small), very thinly sliced
3 to 4 tablespoons minced ginger
3 cloves garlic, thinly sliced
1 teaspoon turmeric
Pinch cardamom
Pinch cinnamon
1/2 teaspoon ground ginger
1 head of Cauliflower steamed
Salt and freshly ground pepper
1 3/4 cups coconut milk
3 1/2 cups vegetable broth and no chicken boullion stock
3 stalks lemongrass, bruised
4 kaffir lime leaves, bruised
1/4 teaspoon freshly grated nutmeg
1 large red bell pepper, deseeded and sliced into strips
2 plum (Roma) tomatoes, sliced into sixths- delete if lectin sensetive
Juice of 2 limes
Wilted collard greens
1 tablespoon coconut oil
4 scallions, sliced
1/2 teaspoon salt
12 ounces baby spinach
Chopped cilantro, to garnish
Preparation
1. 1. In a large sauté pan over medium-high heat, warm coconut oil and sauté the onion, stirring often, until it begins to brown and caramelize. Add in minced ginger and garlic and cook 30 seconds.
2. Stir in the turmeric, cardamom, cinnamon, and ground ginger.
3. Steam cauliflower. Set aside for now.
5. Cook 1 minute. Pour in the coconut milk and broth, and stir to evenly distribute.
6. With the back of a knife, carefully hit the lemongrass stalks and kaffir lime leaves to bruise them and release their essential oils.
7. Place in pan and grate in nutmeg. Let curry simmer, uncovered, for about 10 minutes, then add bell pepper, tomatoes, and lime juice.
8. Cook five minutes more to reduce slightly and intensify flavors. Check for seasoning before serving.
9. While the coconut curry is cooking, sauté scallions in coconut oil and salt in a separate pan.
10. Add collard greens to pan in batches, and let wilt, taking care not to overcook. Drain of excess released water.
11. To serve, spoon some wilted collard greens onto a plate and top with cauliflower, coconut curry and cilantro.
Enjoy a colorful plate full of cancer-fighting, healthy ingredients!