Who would have thought about putting cabbage into this recipe? I have to confess I didn’t, until I bought some local, organic cabbage and started to wonder what I could do with it. The plan was to make a zucchini curry but the cabbage was calling to be added. It compliments the zucchini really well and bulks up the curry too. This curry is so full of goodness. I hope you enjoy it.
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I looked at the ingredients I had in my fridge last weekend after my weekly veggie box delivery and decided to make a big salad with all the yummy greens. The roasted cauliflower adds ‘body’ to this salad and makes it more filling so it is perfect to have a large bowl on its own. It would also be ideal as a side salad in a smaller amount. Warning though-it is very yummy and there may not be seconds left. It may also not be advisable to eat this before an important meeting as it has a very strong garlic flavour!
I love this meal and in fact, it is one of my staple meals for camping. It is so easy to make even the non-cook can make it! It is packed full of protein. I serve on a bed of wholegrain Kamut khorsan wheat spaghetti (available from organic and health shops) which contains a whopping 12g/100g protein. This recipe is so versatile. If you don’t have tinned tomatoes and paste, use ready made pasta sauce. If you don’t have a red capsicum, use another colour or whatever other vegetables are in the fridge!