45 MIN

In a continued effort to detox I’m trying to lighten up and focus on vegetables, beans and whole foods. This recipe is just what I need — something that’s more vegetables than anything else, but still decently flavored. And to accompany is a simple bean salad to go with it.


1 Tbsp. olive oil

3 med. carrots, chopped

1 med. onion, chopped

1 Tbsp. finely chopped fresh ginger

1 Tbsp. curry powder


2 1/2 Cup vegetable broth

1 med. head cauliflower, cut into small florets

2 cups of chickpeas, rinsed and drained

1/2 Cup chopped cilantro leaves


In a pan, heat oil and add carrots and onion. Cook for 10-12 mins or until tender. Stir in ginger, and add 3/4 tsp. salt into mixture, cook for 3 minutes, stirring constantly. Add vegetable broth, cover and heat to boiling. Stir in cauliflower and chickpeas. Cover and cook on medium 15-20 minutes longer, gently stirring until cauliflower is tender. Stir in chopped cilantro. Serve over rice.

Nothing against bean salads, but I really don’t find them appealing. So I certainly surprised myself with this one! The recipe is very simple yet very yummy!


3 cups chopped carrots

1 clove of garlic

1 cup cooked fresh beans

1 cup of cooked black beans

1/4 cup chopped dill

salt & pepper to taste

For the dressing:

1/4 cup good olive oil

juice of half a lemon

2 onions diced

salt & pepper to taste


Over medium heat, in a large fry pan, heat up some olive oil. Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!
In a medium bowl add in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

In a small bowl whisk together all of the dressing ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad. And there you go.

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