5 Elements Recipe for Late Summer – Earth: Cauliflower and Kale Curry Over Forbidden Rice

This new recipe series brings you seasonal preparations to pair alongside our biodynamic wines.

The fruit is ripe on the vine and the air is humid and full. Late Summer – the Earth element – is reminiscent of juicy melons, stone fruit and fragrant honeysuckle.  This season asks us to sit a spell, reflect on our summertime adventures and catch one last lazy late afternoon in the park.  The 2021 Cooper Mountain Tocai Friulano meets us here. Pair it with a Cauliflower and Kale Curry Over Forbidden Rice, and this will be a season to remember.

Cauliflower and Kale Curry Over Forbidden Rice
Serves 3-4

  • 1 cup forbidden rice
  • 2 Tbsp coconut oil
  • 1 small red onion, chopped
  • 5 garlic cloves, chopped
  • 1-inch ginger root, grated
  • 2 tablespoons curry powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 14 ounce can of diced tomatoes
  • 1 can full-fat coconut milk
  • ½ cup water
  • 1 cauliflower, de-stemmed and cut the florets into bite-sized pieces
  • 2 cups cooked garbanzo beans
  • 3 cups kale, chopped
  • salt

In a medium saucepan, bring rice and 3 cups of water to a boil, lower heat to a simmer, and cover. Cook for about 35 minutes or until rice is cooked. Forbidden rice has a chewy texture similar to wild rice. 

In a soup pot, heat coconut oil over medium heat. Add onion and cook for a few minutes. Then add in garlic and ginger. Cook for 1-2 minutes, stirring often. Add in all of the spices and a generous pinch of salt, cook for 30 seconds or until fragrant. Add in tomatoes. Empty ingredients into a blender and process until smooth. Add back into the pot. 

Add in the coconut milk, ½ cup water and cauliflower. Let it simmer for 25 minutes or until the cauliflower is soft. Then add in chickpeas and kale and cook for about 4-5 minutes. Season with salt to taste.

Serve the coconut – cauliflower mixture over the forbidden rice. Enjoy!

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