UPGRADEYOU RECIPES

Coconut & Cauliflower Curry

February 7, 2018

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SERVES: 4

INGREDIENTS

 

-1 tbsp Coconut Oil

-1 medium Red Onion, sliced

-1 medium Red Pepper, roughly sliced

-2 heaped tsp Crushed Garlic

-1 tsp Coriander Paste

-2 tbsp Ground Cumin

-1 tbsp Cayenne Chilli Powder

-2 tbsp Garam Masala

-12 medium Tomatoes, quartered

-250ml Vegetable Stock*

-400g can Coconut Milk

-2 small Cauliflowers, in florets

-2 tbsp Fresh Parsley, chopped


METHOD

1. Using a large deep saucepan, heat the coconut oil before adding the onion, pepper, garlic & coriander. Stir & cook over a medium heat for 5 minutes to soften slightly before adding the spices. Stir well.

2. Add all the tomatoes, stir & allow to cook for 5 minutes then add the vegetable stock. Stir again.

3. Separate the cream at the top of the can of the coconut milk into a small bowl & set aside as a garnish. Mix the remaining milk & add it to the saucepan. Stir & allow to simmer for 10-15 minutes to reduce a little. Bring off the heat & allow to rest/cool for 5-10 minutes before blending smooth in a high powered blender. Or use a stick blender.

4. Return the blended sauce to the saucepan, add the cauliflower, stir to cover the florets in the sauce & cook over a medium-high heat for 15+ minutes until the cauliflower is fork soft but retains some bite. Serve immediately garnished with the coconut cream & the fresh chopped parsley.

CALORIES AND MACROS PER SERVING

Calories: 277

Protein: 4.2g
Carbs: 15.2g
Fat: 22g
Fibre: 5g
 

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