This is a delicious vegan/vegetarian recipe that is hormonal friendly and very nourishing, high in minerals and vitamins.
Cauliflower along with all the Brassica vegetables family, contain Indol-3-Carbinol, which helps transform dangerous oestrogens into more benign forms. Coriander is the best herb for detoxifying heavy metals in your system.
- 1 butternut squash, cut in small cubes
- 1 Courgette cut into cubes
- 1 can chickpeas
- 1⁄2 cup almond or cashew nuts
- 1 cup coconut milk made fresh from coconut cream.
- 1 cup water
- 1 tbsp coconut oil
- 2 diced onions
- 4 crushed garlic cloves
- 2 tsp dried fenugreek powder
- 2 tsp ground turmeric
- 2 tsp garam masala
- 3 large tomatoes
- A bunch of fresh parsley & mint to garnish
- 1 tsp Himalayan or sea salt
For the Cauliflower Rice Ingredients: 1 small Cauliflower, 2 cloves garlic, 1 tbs ghee, 1/2 a lime, a bunch of fresh corriander.
Grate a small head of Cauliflower, saute the crushed garlic in a spoon of ghee ” if you are Vegan replace the ghee with coconut oil, then add the cauliflower, 1 tbs of water, cook till soften on low heat, chop a bunch of coriander, once the cauliflower is cooked, take off the heat, add the chopped coriander & a squeeze of lime.
For the Curry.
Heat the coconut oil in a large saucepan and sauté the onions and garlic until translucent. Blitz the cashew nuts, tomatoes & coconut milk in a blender with some water and set aside. Add the fenugreek powder, garam masala, turmeric and stir. Add the butternut squash and stir until coated in the spice mix.
Add the Almond or cashew paste, coconut milk and tomato to the pan.
Bring to the boil, then simmer for 30 minutes, stirring occasionally then add the courgettes after 15 minutes. Add the chickpeas, salt, and cook for another 10 minutes until the vegetables are soft.
Finally add the parsley & mint before you serve with the Cauliflower rice.