We used to love the creamy curry-ness of a good chicken tikka, but now we’re eating a plant-based diet. What to do?
- 1 can coconut milk
- 1 tomato
- 3 Tbsp cashews
- 1 Tbsp apricot jam
- 1 lemon, squeezed
- 1/4 tsp paprika
- 1 Tbsp curry powder
- 2 cloves garlic
- 1 tsp ginger
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into bite-sized pieces
- 1 bunch chard or collard greens, chopped
- Salt and pepper to taste
If you’re making rice to go with this dish, cook it now, using one part rice and two parts water, with a bit of salt.
Put all the “Blend” ingredients in a blender and process until it makes a smooth simmer sauce.
Heat the olive oil in a large pan over medium high heat, then add the onions. Cook for 5 minutes, stirring occasionally, until the onions start to soften, then add the garlic and cook for 3 more minutes to start to brown the garlic. Next add the cauliflower, the greens, and the simmer sauce.
Bring to a bubbly boil then turn the heat down and let it simmer for about 10 minutes until the cauliflower is soft and the flavors have all melded together.
Serve the cauliflower tikka masala hot and enjoy the melting comforting sensation of filling your body with this healing treat of a meal. ❤️
I wrote this poem to help out a friend who was feeling like life was rushing by too quickly and she just wanted it all to stop for a minute…
Stillness cannot exist without movement
And movement has stillness in it as well
They are not separate from each other
Your mind can be still while your body is moving
Your body can be still while your mind is moving
We can invite more stillness or more movement as needed
But they are both always there as friends on our path
Like light and dark
Up and down
Quiet and loud
Love and fear