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A delicious spiced roast cauliflower, creamy chickpeas with coconut rice for you 🫶🏻
All my favourites - a creamy curry with roast cauliflower is always a winner - would you agree? 🤔🤩
Here’s the recipe! Enjoy ❤️
Roast cauliflower;
1 cauliflower, sliced into steaks
1 tsp ground coriander
1 tsp ground cumin
1 tbsp olive oil
Sea salt
Coconut rice;
200g basmati rice, rinsed well
4 Lime leaves
400ml coconut milk
200ml water
1/2 tsp sea salt flakes
For the curry;
2 tbsp olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground coriander
1 tsp turmeric
1 red onion, roughly chopped
3 cloves garlic sliced
1 knob ginger grated
1 tbsp tomato puree
200g cherry tomatoes, sliced
1 can, cooked chickpeas drained
3 tbsp coconut yogurt
In the oven;
Add the cauliflower to a baking tray along with 1 tbsp olive oil, and season well.
Roast for 35/40 minutes
Or in the air fryer;
Add the cauliflower to the air fryer basket, along with 1 tbsp olive oil, and season well.
Cook on 180C and 7 minutes.
At half-time, flip the steaks around and cook for 5 more minutes.
To make the rice;
Add the rice, coconut milk, lime leaves and water to a large saucepan.
Simmer on a low heat until the liquid is absorbed, then turn off the heat and pop a lid on the rice for 10 minutes.
Season well.
For the curry;
Firstly, add the oil to a large frying pan and heat to a medium heat. Add in the mustard & cumin seeds. When they start to pop add in the remaining spices. Stir for a few seconds, then add the onion.
Fry for approx 8-10 minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add tomato puree and the chopped tomatoes.
Cook for a further 5-6 minutes covered, stirring occasionally then add in the chickpeas
Simmer for 5 minutes.
Season will and stir in the coconut yogurt.
#curry #spices #vegan #plantbased #easyrecipes #getinmybelly #eatwell #deliciousfood #foodporn #eattherainbow #heresmyfood #dreaminginpictures
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