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Creamy cauliflower curry with brown rice and raita Well it looks like I’m back …

1 min read

Creamy cauliflower curry with brown rice and raita 🍛 Well it looks like I’m back on the curry train! Pretty much every curry I make now is based on the chickpea curry recipe from the New York Times and they always turn out so good 🌿

Ingredients (curry):
• 1 tbsp coconut oil
• 2 tsp ground turmeric
• 2 tsp curry powder
• 2 tsp garlic paste
• 1 tsp finely chopped ginger
• 1 white onion, finely sliced
• 1 cauliflower, chopped into small pieces
• 2 tsp tomato purée
• 1 tin coconut milk
• 1 vegetable stock cube (not authentic I know but trust me)
• 1/2 lime
• salt n peps

Ingredients (raita):
• 1 tbsp unflavoured soya yoghurt
• 1 tbsp finely diced cucumber
• 2-3 mint leaves, finely sliced
• 1/2 tsp garlic powder
• squeeze of lime juice
• salt n peps

Method (curry):
1. Fry the onion and ginger in the coconut oil until soft.
2. Add the garlic paste and fry for a further minute.
3. Add the cauliflower, thoroughly mix and cook for 5 minutes.
4. Add the ground turmeric and curry powder and fry until fragrant.
5. Add the tomato purée and mix through. Fry for a further minute.
6. Add the coconut milk and stock cube (crushed). Stir through thoroughly, pop the lid on and cook for 10 minutes.
7. Add the lime juice and season with salt and pepper. Cook until the cauliflower is tender.
8. Serve!

Method (raita):
1. Chuck everything into a little bowl and mix 😂

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