Slow carb: Cauliflower, broccoli and kidney bean curry

I experimented a bit and came out with this gem of a recipe. I like my cauliflower and broccoli a lot more mushy, so pre-boiled it, but you can use uncooked if you want to give it that texture.

Ingredients

• 3 tablespoons ghee
• 5 cloves of garlic, chopped
• 1 green chilli, chopped
• 1 red onion, chopped
• few sprigs of cilantro/coriander, chopped
• an inch of ginger, chopped
• cumin seeds
• 3 tomatoes, chopped
• 2 drained cans of kidney beans
• 500g broccoli
• 500g cauliflower
• salt
• turmeric
• garam masala
• cumin powder

1. Heat ghee

2. Add garlic, ginger, onions, coriander, cumin, green chilli and allow to cook until fragrant

3. Add tomatoes and other spices and continue to cook until the oil starts to separate out

4. Add kidney beans, broccoli and cauliflower and stir well

5. Add water to the level of the vegetables in the pan and simmer

6. Increase heat to dry out water

7. Enjoy.

The ghee really does work wonders for the flavour. And it is slow carb friendly (see the section on macadamia oil in Tim's book).