PEANUT AND ALMOND CAULIFLOWER CURRY
INGREDIENTS Serves 4
- 1 cauliflower
- 1can coconut milk
- 2cans chickpeas
- 100g crunchy peanut butter
- 1 tbsp cooking oil
- 1 bunch fresh coriander
- 1 onion
- 2large garlic clove
- 1 thumb ginger
- 1 chili
- 1 tbsp tomato puree
- 1 tsp mustard seeds
- 1 tsp Garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 60g flaked almonds
- 1 lime
- 200ml vegetable stock
- pinches of salt and pepper
DIRECTIONS
PREPARATION
Drain the chickpeas. Finely slice the onions. Crush the garlic clove. Peel and finely chop the thumb ginger. Finely slice the chili. Toast the flaked almonds.
METHOD
- While you are making the curry, cook the brown rice in a saucepan with boiling water
- With a large knife, cut the cauliflower head into quarters, remove the stem and separate the florets.
- Cook the florets in boiling salted water for four-five minutes and drain
- Chop off the coriander stems and finely slice
- Set aside the leaves for later.
- Heat the oil in a large pan over a lower heat and cook the coriander stems, onions, ginger, chili and garlic until soft
- Add a tablespoon of water if the pan is getting quite dry
- Season with salt and pepper
- Stir in the spices and cook for a couple of minutes followed by the tomato puree
- Add the coconut milk and peanut butter gradually, mixing everything together well.
- Add the cauliflower, chickpeas and vegetable stock.
- Stir and season
- Simmer for 10-15 minutes
- Transfer to serving bowls, top with coriander leaves, toasted almonds, lime and a side of brown rice.
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