I stumbled on this recipe after buying a bunch of cauliflower. I know cruciferous veggies (like cauliflower) are really good for healthy cell regeneration, and in combination with turmeric, some studies suggest it is effective in slowing the spread of some cancers. (!!!)
Sweet potatoes are also lovely and in season, and add a pretty deep golden color to this dish.
(it's also vegan.)
1 head of cauliflower, chopped
2 sweet potatoes, chopped
Olive Oil
1 large onion, chopped
1 tsp habanero powder, or any other kind of chili powder you're fond of
1 tbs turmeric
1 can of chick peas
5 cloves of garlic, chopped
2 tsp salt
1 tsp ground ginger
1 tsp coriander
1 tsp cumin
1 tsp red pepper
1 can coconut milk
a pinch of coconut flakes (unsweetened-- this is optional)
Heat the onion in a large saucepan with the oil for about 5 minutes (until cooked)
Add garlic, salt, turmeric, ginger and spices and cook for 5 more minutes.
Add Cauliflower, sweet potatoes, chick peas, coconut milk, shredded coconut and 1/2 cup of water
Cook on medium-high for about 20 minutes, stirring occasionally, until sweet potatoes are tender.
Serve over rice, soba noodles or add more water and eat it as a soup!
Happy eating!
Jessica
