Chop Tofu into rectangular cubes. Chop the cauliflower in small florets. Oil the pan with generous spoon of coconut fat. Add cauliflower, kale, garlic, ginger, salt & curry powder and toss regularly on a medium to high heat for 5 minutes. Add tofu, pumpkin seeds & dilisk for additional 5 minutes on a lower heat. Can add the juice of lime towards the end. Ideally this dish should only be medium cooked. If you prefer well cooked vegetables then they should be blanched beforehand to avoid long frying time.
Black Kale has a particular taste to it that adds to the enjoyment of this dish, but it can be substituted for spinach or outer green leaves of cabbage. It should be noted that frying, toasting, roasting, baking foods with a high starch content produces a compound called acrylamide. The more brown present in the food the higher levels of acrylamide present. This is why raw, steamed & boiled are preferential ways of preparing food. You will note this dish does not have a high starch content as it is carbohydrate free. Stir fry's should not be an everyday affair for those recovering from chronic illness.
Siobhán Shinnors, Medical Herbalist has been working with Nutrition for over 20 years.