4 Healthy Body And Soul Warming Recipes For Cold Winter Days (We Love #1!)

Photo credit: bigstock.com

Photo credit: bigstock.com

3. Christmas Curry


  • 1.5 teaspoons of fennel seeds
  • 1.5 teaspoons of coriander seeds
  • 1 teaspoon of chili powder or flakes
  • 1 medium sized organic cauliflower
  • 3 thumb-sized pieces of ginger
  • 9 cloves of organic garlic
  • 20 finger aubergines
  • 3 medium sized organic white onions
  • 2 green chilies
  • 2 pounds of organic tomatoes
  • 1 large cinnamon stick
  • 5 ounces of cashews
  • 3.5 ounces of coconut shavings
  • 1 organic pomegranate
  • 1 tablespoon olive oil

Spice Blend

  • 1 teaspoon of cardamom pods
  • 2 teaspoons turmeric powder
  • 3 dried Kashmiri red chilies
  • 7 cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon fennel seeds

Indian Tempeh

  • 3 cloves of organic garlic
  • 1 small handful fresh curry leaves
  • 1 tablespoon brown mustard seeds


  • Preheat your oven to 400 degrees.
  • Using a mortar and pestle, grind the fennel seeds and coriander seeds and chili flakes until they are fine.
  • Put the cauliflower on a cookie sheet and rub half of the ground spices and the oil into the florets. Sprinkle with salt and pepper. Wrap the cauliflower in some aluminum foil, and bake for 30 minutes. Remove the foil during the last 10 minutes to allow it to brown. Set aside.
  • Peel and finely grate the ginger and six cloves of garlic. Combine two-thirds of the ginger and the grated garlic with the other half of the spice mixture.
  • Cut each aubergine with small sharp knife. Rub the ginger mixture into each cut and just a drop of olive oil.
  • Put the aubergines in a small roasting tray. Cook for 20 minutes. Set aside.
  • Split the cardamom pods, add the seeds to the mortar with all other ingredients in the spice blend and grind them together well.
  • Peel and chop the onions, and de-seed the chilies. Chop the tomatoes and chilies, but keep them separate. Peel and slice the last three cloves of garlic.
  • In a large pan over medium heat, add all the ground spices and toast them for about one to two minutes.
  • Stir in one tablespoon of oil and add the onions, chilies, garlic, and the rest of the ginger. Cook for 10 minutes. Add the tomatoes, cinnamon, and about seven ounces of water. Simmer over low heat for 30 minutes.
  • In your blender, combine four tablespoons of water and the cashews. Blend until smooth and stir this into the curry. Cook for another five minutes.
  • For your tempeh, peel and slice the garlic. Add to a frying pan with just a splash of olive oil, the curry leaves, and mustard seeds. Over medium heat, fry for one minute, then drain on a paper towel.
  • Chop up the roasted cauliflower into florets and stir into the curry. Add the aubergines.
  • Top your curry with the tempeh and shaved coconut. Cut your pomegranate in half and smash it so that the seeds come out. Top your curry with your pomegranate seeds.

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