Vegetable curry with chickpeas and grapefruit/ginger juice.
Julienne the onions. Dice poblano pepper and celery. Peel and half the carrots, then slice into ¼-inch-thick pieces. Mince ginger and garlic. Cut cauliflower in 1½-inch pieces.
In a stock pot, heat olive oil over medium heat. Once the oil is hot add peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes (cover pot as needed). Add the cauliflower, chick peas, vegetable broth, and all spices. Bring to a simmer (do not boil) for 20 minutes stirring as needed.
Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring pot back to a simmer for 3–5 minutes so the liquid can thicken slightly.
Remove from heat and eat warm or chill.
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