It's February, and we need something healthy for lunch.
Something with plenty of veggies, whole grains, protein, and some healthy fats.
Something with lots of chewy/soft/crunchy texture and enough spices to keep things interesting.
And--most importantly--something we can make easily in one pot over the weekend (less dishes=happier life), place into individual tupperware containers, and thus feel immensely more productive and on top of things.
I don't know what it is exactly, but there's something about having a healthy lunch pre-made and ready to go for the week that makes me feel relaxed and happy.
Whatever this week is going to throw at me, I'm ready because I've. got. lunch.
This curried cauliflower stew comes from the wonderful cookbook, The Heart of the Plate.
My vegetarian friend Kara got it for me, and I'm in love with it.
It's illustrated with cute water color renderings of vegetables and full of unique, plant-based recipes.
Kara also happens to be one of the loveliest, kindest and most brilliant people that I know, so if she recommends something, I take it seriously.
This recipe stood out to me immediately because of the cauliflower and the variety of spices. It looked hearty and filling yet still light and healthy, which is just the kind of thing I'm craving on these cold winter days.
The veggies are cooked until they're soft and fragrant with curry, then the stew is thickened with creamy whole milk yogurt and chickpeas. It's finished with roasted cashews--my favorite part! They add a super satisfying crunch to this dish. Serve over chewy brown rice of your choice. (I've recently become obsessed with this Simply Balanced whole grain medley)
Make this for lunch and then show this week who's boss! You've got this.
Oh, and it case you didn't hear on Facebook yesterday, last week's marshmallow filled molten chocolate cakes were featured on Buzzfeed's 15 Molten Lava Cakes You Could Fall Hard For! Check it out!
Curried Cauliflower StewIngredients:
2 tablespoons olive oil
1 large red onion, minced
1 tsp ginger
1 tsp Dijon mustard
1 tsp salt
2 tsp cumin
1 tsp tumeric
1/2 tsp corinader
1 clove minced garlic
5 carrots, peeld and cut into bite-sized pieces
2 medium heads cauliflower, trimmed and cut into bite-sized pieces
1/4 cup water
1 cup whole milk plain yogurt, room temperature
1 15 ounce can chickpeas, drained
pinch of cayenne
1 1/2 cups cashews, lightly toasted
cooked brown rice, for serving
Heat a large dutch oven over medium heat. Add oil, then onions, ginger, mustard, cumin, salt, turmeric, and coriander. Cook for about 5 minutes, or until onions are starting to become translucent.
Add cauliflower, carrots and water. Reduce heat to medium low and cover. Cook for 15-20 minutes or until vegetables are tender, stirring occasionally.
Add in the yogurt and chickpeas and heat until warmed. Add salt, pepper and cayenne to taste.
Serve over brown rice.
Adapted, barely, from Mollie Katzen's The Heart of the Plate.