Updated: Feb 15, 2020
Soon to come
A simple plant based curry with the versatility of Cauliflower.
The humble Cauliflower is a cruciferous vegetable, naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer.
Knowing its nutrition pedigree is one thing making a tasty meal other than drenching the cauliflower in white source... That was the challenge.
And then I found this gem of a recipe....
Ingredients 1 onion
120g Spinach ( preferably baby)
1 bag blanched almonds
1 tbsp Garam masala
1 tbsp Bouillon
1 tsp Chilli flakes
1 tsp Ground fennugreek
1 tsp ground paprika
Instructions for 4
Preheat the oven to 200°C / 180 fan/ Gas 6
Chop the Cauliflower into florets and place on a baking tray season with the ground paprika, some salt and a drizzle of oil. Mix it all up and place in the oven for 20 to 30 minutes or until golden and crisp.
While Cauliflower is cooking, chop the onion thinly and saute it in a pan and add a bit of salt. Once softened add the garam masala, ground fenugreek ground turmeric and chilli flakes (to suit your palate. ...watch the heat!!) Stir for 1 minute.
Meanwhile make the stock by adding the bouillon to the tamarind paste and pouring 600 ml of boiled water into the mix.
Add the red lentils and the chopped spinach to the tamarind stock. Cook on a low heat for about 25 minutes.
Once cooked place it on a bed of rice or if your avoiding carbs, sprinkle chopped roasted almonds over.