With subtle flavours from fresh seasonal vegetables and slight curry fragrance, this dish can be eaten for brunch, lunch or dinner. The ingredients are anti-inflammatory, helping reduce water-retention, regulate hormones, improve food allergies, migraine's and arthritis. 

INGREDIENTS

Serves 2 people
4 Large Green frizzy Cabbage leaves (or Curly Kale)
1 Large Leek
100g Plain Lacto-fermented Tofu
1/4 Pack or rice vermicelli
1/4 Cup measure of pumpkin seeds
2 tbsp Coconut Oil
1 1/2 tsp Curry Powder
1.2 tsp Turmeric Powder
1 tsp Freshly chopped root ginger
200ml Tin of creamed coconut milk
1/4 tsp salt
Ground black pepper to taste.
* All ingredients are organic

PREPARATION

Wash vegetables and the cut out the central stalk of the cabbage leaves. Chop leeks into 1/2 cm strips and cut the tofu into small cubes. 
Place vegetables, tofu, pumpkin seeds, spices and coconut oil in a frying pan and lightly fry to soften on a medium heat for 5 minutes. Then add the coconut milk and vermicelli.
Make sure the vermicelli is soften in the sauce and then place a lid on and cook for a further 5 - 7 minutes. 
Ready to serve.

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