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Coconut-Cashew Vegetable Curry

Don't be intimidated by the long list of ingredients. It's easy to put together and the flavor is so worth it! If you prefer, you can also add chicken, shrimp, or tofu. 

Serves 6.

• 2 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 3 tablespoons olive oil or coconut oil, divided
• ½ cup + 1/3 cup raw cashews
• 1-1/3 cups coconut milk, divided
• 1 inch piece of fresh ginger root, roughly chopped (or 1 tablespoon jarred crushed ginger)
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• 1 teaspoon powdered cumin
• 1 teaspoon powdered coriander
• ½ teaspoon cayenne (omit if you don't like spicy foods)
• 1 med-large onion, quartered and sliced
• 4 cloves garlic, chopped
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 4 large carrots, peeled and sliced on the diagonal, about ½" thick
• 3 med-large organic potatoes, roughly chopped
• 1-1/4 cups low sodium vegetable or chicken broth
• 3 cups cauliflower florets
• 2 cups frozen peas, defrosted
• ½ cup chopped cilantro for garnish 

1. In a dry skillet over medium heat, toast the cumin seeds and fennel seeds, stirring until fragrant and slightly brown, about 5 minutes. Transfer to a mortar and pestle or clean coffee grinder and grind. Set aside.
2. In same skillet, heat 1 tablespoon oil until shimmery, then add cashews. Cook until golden, about 2 minutes. Remove from heat.  Place ½ cup cashews in food processor, reserve 1/3 cup (chop for garnish).  Add to food processor 2/3 cup coconut milk, ginger root, and the spices (turmeric through cayenne). Process until smooth.
3. In Dutch oven, heat 2 tablespoons oil. Sauté onion until soft, 3-5 minutes (don't brown it). Add garlic, toasted and ground spices, salt, and pepper. Cook about 2 minutes.
4. Add 2/3 cup reserved coconut milk, carrots, potatoes, and broth. Bring to a simmer. Cover and cook until vegetables are starting to get tender but  not mushy, about 15 minutes. Add the cauliflower and cook until tender, about 10 minutes. Add the peas and cook another 5 minutes. (You can also add shredded cooked chicken, cooked shrimp, or cubed tofu at this point). Just cook until heated through. Taste and adjust seasonings.
5. Garnish with cilantro and chopped cashews.  Serve with basmati  rice and garlic naan (I buy mine in the frozen section at Trader Joe's).  

Crock pot option:  Follow steps 1-3. Place onion mixture, coconut milk, carrots, potatoes, and 1 cup broth into a crock pot. Cover and cook on low for about 4 hours. Check it every now and then to make sure it isn't getting to dry or too mushy. Add more broth as needed. Fifteen minutes before serving stir in the peas (and protein if using). Taste and adjust seasonings. 

Melt in Your Mouth Mousse

If you're looking for a special Valentine's Day dessert, look no further.  I made this recipe this weekend and it got rave reviews! The ingredients offer a powerhouse of nutrition, too!  The surprise addition of avocado adds to its silky texture and the monounsaturated fats along with the flavonoids in the cocoa powder provide cardiovascular benefit. Enjoy!

Serves 4-5

• ½ cup semi-sweet chocolate chips or 3 oz. dark chocolate, chopped in small pieces
• ¼ cup unsweetened cocoa powder
• 1 med-large ripe avocado, peeled, halved, and pit removed
• 4 tablespoons maple syrup (or honey)
• 4 tablespoons coconut or almond milk (I used coconut milk)
• 1 tablespoon liqueur of choice: Kahlua, Grand Marnier, Triple Sec  (I used Grand Marnier)
• 2 teaspoons vanilla extract

1. Melt chocolate chips or dark chocolate in microwave on high for about 1 minute. Stir until smooth.
2. Place all ingredients in a food processor and process until very smooth. Taste and adjust for sweetness and thickness. (You may need a little more maple syrup if you use the dark chocolate instead of the semisweet chocolate chips). Keep in mind the mixture will firm up as it chills. 
3. Place in 4-5 small bowls and cover. (I put it in 5 bowls but some people were begging for more so you could divide it into 4 bowls if you'd like!)  
4. Chill for a few hours before serving. I served mine with fresh slightly sweetened raspberries (frozen from my garden this summer) and a dollop of whipped cream. I'm sure it would be great with sliced strawberries, too.

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