Golden Girl Curry

Chop and prep the onion, garlic, and cauliflower. 2. Rinse the beans and drain. 3. In a large pot or pan, saute the onion and garlic in olive oil on medium heat until translucent. Add spices and saute for another minute. 4. Add in cauliflower and tomatoes. Saute for another 5 minutes. 5. Add veggie broth to deglaze the pan. 6. Add in butter beans. Stir. Cover and simmer for 20 minutes. 7. Add in coconut cream. Blend using an immersion blender. Add in the kale then cover and cook for another 5 minutes. 8. Garnish with cilantro and coconut cream. Serve over rice or with pita/naan. 9. Enjoy! 10. Wash and cut all of the veggies and herbs first so they’re ready to go! 11. In a large soup pot on medium-high heat, saute the yellow onion and leeks for about 5 minutes stirring often. 12. Next, add in the carrots, fennel, and zucchini and saute for another 5 minutes. 13. Add in the chopped cauliflower, ginger, parsley, dill, turmeric, salt, pepper, vegetable broth and water. Stir and mix well. 14. Bring to a boil, then cover with a lid and cook on medium low for about 15-20 minutes or until the cauliflower is tender! 15. Of course, serve with a good crusty bread. I used sourdough from Wildgrain. 16. So cozy Enjoy!