Caulifower & Black Eyed Beans Coconut Cream Curry

I'm loving the weekly Natural Medicine Plant Power Cooking Challenge | Week #3 | Come Join Us!!
overseen by the excellent plantbased chef @justinparke, as it gets me out of my comfort zone with some difficult ingredient combos to choose from.
I've also discovered some fabulous new dishes and my menfolk who are big carnivores, have not once complained, in fact they've tucked in heartily and even asked for seconds!

I could easily switch to a plant based diet if I lived alone, as the health benefits are numerous and some quite surprising, like relief for those suffering from Arthritis, have problems with Urinary tract infections as well as Mental Health illnesses, to name but a few.

Back to cooking, and I'm sure you've guessed by now that my choice of ingredients from Week #3's list is:

• Cauliflower and Coconut

I used fresh Caulifower florets and combined it with Black Eyed Beans for added fibre and protein, cooked in Coconut Cream to make a fabulously fragrant Curry full of nutrients.
Served with Basmati Rice and toasted Coconut flakes, this was the most delicious Curry I've had for a very long while; quite a statement for someone living in Durban, a coastal tourist city on the east coast of South Africa.
Our city has the highest density of people whose forefathers hail from India, so you can understand that curries is one of our city's specialties!
If you ever come to Durban, never leave without having eaten a curry from one of our many good Indian restaurants.

Something you will find in most Durban gardens is a Curry Leaf Tree; these leaves are a must-have in any good curry and we are fortunate to have two of these small trees.

Caulifower & Black Eyed Beans Coconut Cream Curry

Ingredients

• 2 tsp Cumin seeds
• 2 Tbsp Coconut oil
• 1 Onion diced
• 4 cloves Garlic crushed
• 1 piece Ginger grated
• 4-5 Tomatoes diced
• 1 Tbsp Medium Masala
• 1 tsp organic Turmeric
• 1 fresh Cauliflower broken into florets
• 1 can Black-eyed Beans drained
• 1 can Coconut Cream
• Fresh Curry leaves & fresh Coriander Dhania
• Green Chilies if you like your curry really hot
• 1-2 cups Basmati Rice cook in usual fashion
• 3/4 cup Coconut flakes toast under grill in oven

Lightly toast Cumin seeds in coconut oil, reserve half for adding to rice.
Add Onions & Garlic and sautee till transparent.
Add Ginger, Tomatoes and Spices and cook till Tomatoes are soft, adding salt to taste.

Add Cauliflower, Beans & Coconut Cream, cover with lid and cook till liquid is somewhat reduced and cauliflower is done, but not too soft.

Add toasted Cumin Seeds and toasted Coconut flakes to cooked Rice.

Add Curry leaves and fresh Coriander to curry before serving and enjoy!

BON APPETIT FRIENDS!

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