With loads of veggies, beans, and hemp seeds, this vegan curry is a meal unto itself! It has all the fiber, protein, and healthy fats to satisfy and sustain you, plus it’s vitamin and mineral-rich to help keep you feeling your best. Curry is high in turmeric, which is anti-inflammatory and anesthetic (pain-relieving) – perfect for after yoga practice or anytime your body needs some extra love! ❤
Prep Time: 30 mins
Serves: 4-6
Curry Ingredients:
1-2 TBS avocado oil
1 head cauliflower, washed and chopped
1 medium yellow onion, peeled and chopped
1 bunch kale, washed and chopped
Juice of ½ lemon or 1 lime
4-5 cloves minced fresh garlic
1 15oz can butter beans, rinsed and drained
4 cups unsweetened hemp milk (store bought, or see recipe below)
2 tsp fine ground pink Himalayan salt
3 tsp curry powder
Rice or zucchini noodles (for serving)
Hemp Milk Ingredients:
2/3 cup raw shelled hemp seeds
4 cups filtered water
Garnish:
Squeeze of lime
Extra virgin olive oil
Freshly grated turmeric root
Additional Himalayan salt (if needed)
Green onions
Paprika
Directions:
Prepare hemp milk by combining hemp seeds and water in a high speed blender or Nutribullet, and processing until creamy (if using a Nutribullet you will have to divide the water to fit – process with 3 cups water then add remaining cup afterwards). If desired, strain through a fine mesh strainer or nut milk bag (I like the hempy texture so I don’t strain mine).
In a large stockpot, cook cauliflower and onion in avocado oil over medium to medium-high heat for about 7-10 minutes or until cauliflower is soft. Add kale, lime (or lemon) juice, garlic, butter beans, and sauté for a few minutes more or until kale begins to wilt. Add hemp milk, curry powder, and salt and bring to a boil over medium-high heat, then reduce to simmer, stirring often, until vegetables are cooked through and kale is tender.
Use an immersion blender* to process to a creamier texture. If you don’t have an immersion blender you can use a regular blender, or you can serve it chunky, adding a tablespoon or two of ground flax meal to thicken the sauce if needed.
Delicious served with the above listed garnishes, and over rice if desired!
* I use this immersion blender in my kitchen, it costs less than $30 and comes in super handy for soups and stews 🙂
