Bhuna Chicken with Romanesco

Bhuna Chicken with Romanesco
Inspired by Anjum Anand’s Rich Lamb Bhuna
Makes 6 servings.

2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces
1 lb of romanesco, chopped into 1” pieces
6 medium onions, thinly sliced
2 cups sweet potato, chopped into 1” pieces
2 ½ cups of fresh or canned whole tomatoes, chopped
1 tablespoon olive oil
2” piece of ginger, roughly chopped
3 large garlic cloves, roughly chopped
2 tablespoons full-fat coconut milk
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 ½ teaspoon salt, divided
½ teaspoon ground turmeric
½ teaspoon black pepper
2 bay leaves
¼ teaspoon ground cloves
2 tablespoons fresh cilantro leaves, finely chopped for topping, divided

  • Process the tomatoes, ginger and garlic together in a food processor until smooth. Set aside.
  • Combine the garam masala, chili powder, coriander, cumin, turmeric, pepper, and cloves in a small bowl. Set aside.
  • In a large pot, sauté the onions in the olive oil over medium heat for 3 minutes. Sprinkle ½ teaspoon of salt over the onions.
  • Stir in the sweet potatoes and romanesco, sprinkle the remaining 1 teaspoon of salt over the vegetables and allow to cook a couple of minutes.
  • Then add the chicken and tomato-ginger-garlic mixture to the pot. Pour in the spices, coconut milk, bay leaves and 1 tablespoon of fresh cilantro. Gently stir to combine.
  • Increase heat to medium-high and bring to a gentle boil. Once boiling, reduce heat to low and cover. Allow to cook for 15 minutes. Stir every five minutes to prevent ingredients from sticking.
  • Remove bay leaves before serving.
  • Serve over rice and sprinkle with fresh cilantro.


Bhuna Chicken with RomanescoBhuna Chicken with Romanesco

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy
Makes 4 servings.

6 baby bok choy – sliced in half
1 teaspoon olive oil
1 tablespoon fresh ginger – minced
1 tablespoon garlic – minced
1 tablespoon coconut aminos or tamari
¼ teaspoon salt
12-16 fresh curry leaves

  • Preheat oven to 425F.
  • Lightly grease a large roasting pan with olive oil. 
  • Stir together the olive oil, ginger, garlic, tamari and salt in a bowl.
  • Arrange the bok choy on a roasting pan.
  • Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each.
  • Roast for 5-6 minutes until the ends of the bok choy are tender.
  • Enjoy!

Whole Roasted Curry-Ginger Bok Choy

Massaged Kale Salad

Why bother massaging kale?

Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too.

Massaged Kale Salad

Massaged Kale Salad


Makes 4 servings. 

1 bunch kale, any kind
1 teaspoon salt
½ tablespoon apple cider vinegar

3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon fresh ground black pepper

½ cup radishes, thinly sliced
¼ cup carrots, thinly sliced
½ cup apples, chopped into ¼” pieces

  • Wash and dry each kale leaf.
  • Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand.
  • Reserve the stems for another meal or make Steam Sautéed Kale Stems.
  • Place all the kale leaves into a large mixing bowl. Add the salt and vinegar.
  • Now you’re going to massage the kale for five minutes. Massage just as you would someone’s shoulders, making sure to break down each piece.
  • Once all the leaves are tender, drizzle in the salad dressing a tablespoon at a time. Taste after each drizzle to get the dressing to your liking.
  • Toss in the salad add-ins.
  • Enjoy!

Massaged Kale Salad