Cauliflower Zucchini Curry

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The weather has been calling for lots of soups and stews lately, with all this dampness hanging in the air and making everyone sick. Luckily, this curry happens to be a great defense for the immune system, in large part because of its spices. Cumin and turmeric are well known for their healing and fortifying properties. The carrot juice provides the vitamin A, while the kale is chock-full of wonderful vitamins. Both the cauliflower and zucchini are anti-inflammatory vegetables with B vitamins. Cauliflower also contains stores of omega-3 fatty acids and Vitamin K.
I like using cauliflower because of my impossible weakness for the underdog in every situation. It seems cauliflower doesn’t always get the attention it deserves, and if there’s anyone who will side with the losing team, its me. Cauliflower is making a slow come-back these days, as it should, because it is extremely versatile and can be incredibly tasty when treated properly. I like to think that I am playing my part by making this warm toasty curry. This dish is packed with flavor, spice and color, and it’s just the thing to chase away the blues that can come with too many rainy days.

Ingredients

2 medium yellow zucchinis
1/2 head cauliflower
4 garlic cloves, minced
1 medium yellow onion, chopped
2 cups chopped kale
1 can crushed or diced tomatoes
2/3 cup pure carrot juice (about 2 large carrots steamed and juiced)
2 tbsp extra virgin olive oil
3 tsp kosher salt
2 tsp curry powder
1 1/2 tsp cumin
1 tsp turmeric
1/2 tsp cayenne pepper
1 tsp ground coriander seeds
1/2 tsp ginger
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In a medium size pot, simmer together the tomatoes, carrot juice, and half of the minced garlic on low heat. Stir in one tsp of curry powder along with the cumin, turmeric, cayenne pepper, coriander and ginger. Dice the zucchini and divide the cauliflower into small florets. (I used blended cauliflower that I had on hand from my cauliflower pizza crust, which also worked fine). Heat olive oil over a stove top and saute the zucchini for about 10 minutes or until browned. Remove from oil and add to the pot with the tomato curry sauce. While oil is still hot, add the onion. Saute for about two minutes, then add the cauliflower to the pan and saute for about 8 minutes. Lightly salt, then add the garlic and saute together for a few more minutes until brown. Add to the tomato curry. Stir everything together and add the second teaspoon of curry powder, the rest of the salt, and the chopped kale. Simmer on low until kale has wilted. Serve hot. Enjoy!

Serves 4
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