Hi beautiful cats! How has your week been? Have you been enjoying your weekend? I was working yesterday, but enjoyed a short walk at lunchtime as it was a sunny yet cold day. At this point I consider a “busy week” if I have more than three extra things happening: this week, I went to my first KCR session (Kinetic Chain Release – I am trying everything to ease the pain in my back), took the car for the MOT and went to a boxing class yesterday just before work (it was a lot of exercise, though I’ve been doing Taekwondo three times a week for two years now, I wasn’t prepared for all the running/strength training etc., but probably will go back). Keeping my mind off things, from work to the usual International affairs (the latest being the U.S. as the only Country opposing the State of Palestine becoming a full member of the U.N.) while also being on day 14 of the Limpia, I wanted something easy, tasty and Limpia-friendly: so this recipe for Cauliflower Curry Vegan Grill by VeggiesSavesTheDay was perfect!

Ingredients

For the yogurt sauce:

• 1 cup plain nondairy yogurt
• 2 Tablespoons chopped cilantro
• 2 Tablespoons thinly sliced scallions
• 1 Tablespoon lime juice
• ½ teaspoon onion powder
• ½ teaspoon lime zest
• ¼ teaspoon salt

For the cauliflower curry:

• 1 pound cauliflower florets, chopped into bite-sized pieces
• 1 pound russet potatoes, diced
• 1 cup chopped white onion
• 1 cup halved cherry tomatoes
• 1 cup frozen green peas, defrosted
• 1 can chickpeas, drained and rinsed (15 ounces)
• 1½ Tablespoons melted coconut oil, (or substitute olive oil)
• 1½ Tablespoons curry powder
• pinch of salt
• dash of pepper
• 1 Tablespoon lemon juice

Method

To make the yogurt sauce:

1. Place all the yogurt sauce ingredients in a small mixing bowl, and stir until combined. Refrigerate until ready to serve.

To make the cauliflower curry:

1. Preheat the grill to roughly 400ºF (204ºC). In a very large mixing bowl, place the cauliflower, potatoes, white onions, tomatoes, peas, and chickpeas. Drizzle coconut oil over the top of the veggies, and stir until coated. Add the curry powder and a pinch of salt and pepper, and stir again until evenly coated.
2. Tear out 4 pieces of aluminum foil that are 12 x 18 inches (30 x 46 cm), and lay them out. Divide the curry cauliflower mixture between the 4 sheets, place it in the middle. Fold the two long sides in toward the middle, and fold the seam together until it hits the filling. Fold the two short sides in, twice, to seal the ends.
3. Place each packet on the grill and cook for 7 minutes, flip them over and grill for an additional 7 minutes. Carefully, open one packet slightly, and poke the cauliflower and potatoes to see if they are tender. If not, cook until they are.
4. Once cooked through, place the packets on a cooling rack for 5 minutes before opening and serving.
5. When the packets are opened, squeeze lemon juice over each one, and top with salt and pepper. Serve packets alongside yogurt sauce and enjoy.

Love,

TVCL xx