A flavorful main course such as this vegetarian curry keeps dinner interesting and encourages everyone to eat at home. This recipe is so flexible and that’s the thing I love the most about it. You can add whatever vegetables you love.
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1½ tsp cumin seeds
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- 1 medium head of cauliflower, cut into florets
- 1 28 ounce packet cherry tomatoes
- 1 14 ounce can chickpeas, drained and rinsed
- ¾ cup water
- ¼ tsp dried chili flakes (1/8 for mild, ¼ for a little spice)
- ¾ tsp salt
- ¾ cup coconut milk
- 3 cups cashew nuts
- l Freshly ground black pepper
1.Heat coconut oil in a large pan over a medium-low heat.
2.Add the onion and cook for 3 minutes. Add the garlic and ginger and cook for a further minute.
3.Add the cumin seeds, turmeric, ground cumin, coriander and curry powder and cook for 1 minute, stirring constantly.
4.Add the cauliflower, cherry tomatoes, chickpeas, water, chili flakes and salt. Break up the tomatoes using the back of a wooden spoon.
5.Cover and simmer for 20-25 minutes, or until the cauliflower is tender.
6.Add the coconut milk & cashew nuts.
7.Adjust seasoning if necessary.
Fact: Cauliflowers can be eaten raw, cooked or pickled.
If you try this recipe please share your opinion on my blog: www.sherisnovember.wordpress.com