?????????????

I’m starting to love cauliflower, actually really love it. No I haven’t yet used it to make a pizza base (for those of you who’s tried it, please tell me if this really works!), weather it raw in a salad, or cooked and blended with other flavours it acts as a great pallet enhancer.

For a weekday meal I wanted something that didn’t take up too much time but also warm as I’ve been eating variations of salads due to the heatwave so a change was needed. Curry it was (from one extreme to the other)! The kitchen is always stocked with these spices, as you well know, therefore a caulifower curry seemed mike the right way to go, this dinner served both us too, and lunches for the next two days (I still have half of the cauliflower left)!

Ingredients:

– 1 cauliflower with all flourets chopped from the core and chopped again
– 3 green birdseye chillis
– 1 diced red onion
– 3 mid-size potatoes, dices
– 3 ripe plum tomatoes, diced
– 1 thumb-sized piece of ginger, grated
– 3 garlic cloves
– 1/2tbsp agave syrup or honey
– 2 bay leaves
– 2 cardamom pods
– 1tsp ground cumin
– 1tsp turmeric
– 1tsp garam masala
– A small handful of freshly chopped coriander
– 400ml homemade vegetable stock
– Freshly ground black pepper
– 1tbsp coconut oil

Method:

– Heat the oil in a large casserole and cook the onion on a low heat for 10 minutes until soft, before adding the garlic, chillies, and ginger, cook for 2 minutes.
– Stir in the tomatoes and the rest of spices (apart the bay laves), and then stir in the cauliflower and potatoes, a few twists of black pepper, stir until they are coated with sauce, before adding in the stock.
– When the vegetables are cooked, remove the cardamom pods, add the coriander.
– Serve into bowls and dig in.

Advertisements