Inspired by another food blog, Scandi Foodie, I made the Cauliflower Curry featured as part of a sugar free vegan diet. I didnt have all the ingredients so my recipe is slightly modified. I served this with pan fried fish and some lentils and cabbage.
Curry paste:
Blend the above ingredients together in a small blender (I love Magic Bullet):
~ 3 coriander root (bottom stalks of the coriander/cilantro herb – keep them in the freezer after using the leaves fresh)
~ 1 brown onion cut into chunks
~ 250 ml coconut milk
~ 4 tbsp raw almonds
~ 2 tbsp sunflower seeds
~ 2cm cube fresh ginger
~ 2cm cube fresh turmeric root, chopped
~ 1 tsp ground cumin
~ 1 tsp ground coriander
~ 1 red chilli (include the seeds too!)
~ pinch cayenne pepper
Set the paste aside and prepare your veges/meat:
~ 1 head of cauliflower, cut into small chunks
~ 1 small brown onion
~ olive oil
~ french green beans/broccoli
~ 250ml chicken stock
~ 300g chicken thigh meat or white fish (optional)
Heat the oil in a pan set to medium-high heat
Add the cauliflower and onion and fry for about 5 minutes
Add the paste, stir through then add the chicken stock slowly unti you have a consistency you like (I like mine to be thick)
Add the other green veges and chicken / fish
Cover and cook on a med-low heat for about 10-15 minutes – add more stock/water if it gets too dry.
If you need a thicker mixture, remove the lid for the last 5-10 mins
Squeeze the juice of 1/2 lime over the curry at the end before serving
You could have this with rice or on it’s own.
Purple Sushi 