Sustainability

Cauliflower and Coconut curry.

Sustainability

Cauliflower and Coconut curry.

This recipe is completely vegan and is full of comfort. It is also packed full of vitamins, healthy fats and spices with medicinal properties such as turmeric, chilli and ginger.

Ingredients:

  • 1 large diced onion
  • 1 can of coconut milk
  • 2 teaspoons kashmiri chilli powder
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 2 heaped teaspoons of garlic paste (alternatively just use grated garlic)
  • 2 heaped teaspoons of ginger paste (alternatively grated ginger)
  • 10 curry leaves
  • 3 heaped tablespoons desiccated coconut
  • 1 cauliflower cut into small florets.
  • oil
  • salt to season

recipe:

  1. Gently fry the onions until fully golden brown (about 5/10 mins) then add the garlic and ginger pastes. Fry for a further minute to combine.
  2. Now add the desiccated coconut to the mixture and gently fry until golden and fragrant.
  3. Remove from the heat and blend to form a smooth paste. You may need to add a little cold water to adjust consistency. Leave to one side.
  4. Next using the original pan on a higher heat, add the cauliflower and spices and a little oil. Add a few tablespoons of water to create steam and to allow the spices to coat the cauliflower. Cook for a few mins to give colour to the cauliflower.
  5. Now add the original paste and coconut milk and season. Reduce temperature to a simmer.
  6. Cook for about 15/20 minutes with a lid slightly ajar until cauliflower is cooked.

Serve with rice.

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