Recipe inspired by: Deliciously Ella
INGREDIENTS
- 1 head of cauliflower separated into florets
- 4 carrots peeled and chopped into chunks
- 1 medium zuccini
- 100g frozen peas
- 1 can of chopped tomatos
- 1 can or 400ml of coconut milk from the refrigerator
- 4 tablespoons of tomato paste
- 4 tablespoons of olive oil
- 3 garlic cloves chopped or garlic powder or garlic cream
- salt, pepper
- 1 teaspoon ground turmeric
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1 tablespoon curry powder
- juice of 1/2 lime
- shredded ginger root or ginger paste
- fresh coriander leaves to garnish
- optional: green chili
PREPARATION
Preheat the ovet to 200 celcius.
Place cauliflower florets and carrot chunks on your baking trays. Coat them evenly in 2 tablespoons of olive oil, salt, pepper and roast for 30 to 45 minutes. Check on them every 15 minutes, then wait for the carrots to soften completely and the cauliflower to blacken a little on the top.
In the meantime, heat up 2 tablespoons of olive oil in a tall pot, add garlic and ginger and keep stirring, so it doesn't burn. Once the mixture is cooked through, add salt and the rest of the dry spices. Feel free to adjust the amounts to your taste.
Add tomato paste, tomato chunks and gently stir in the solidified coconut milk from the fridge. Once all has combined, bring it to a boil and let it simmer for at least 30 minutes. The longer it simmers, the better the flavours come together. This curry tastes even better the next day!
Optional step: cut open the green chilis and throw them in for the last 10 minutes for a spicy kick!
Your base is done! All you have left to do stir in the frozen peas and lime juice and gently fold the baked vegetables into the mixture 5 to 10 minutes. Prior to serving and top it all off with fresh coriander.
You can serve this on any type of rice, quinoa, couscous or have it on it's own. We are definitely guilty of the latter!
KITCHEN EQUIPMENT
- a baking tray
- a high-sided pot
- a sharp knife to get the chopping done and a spatula for folding everything together
COACHES CORNER
- If you are not one for spicy food just skip the green chili.
- Don't limit yourself to the ingredients listed above. Experiment and have fun with it. This is a recipe that's very hard to get wrong. For instance, add other veggies like baby spinach, sweet potato chunks and cheakpeas. We have replaced all spices with curry powder, lime with lemon, added mango chili dip and all sorts of changes due to lack of ingredients before.
- Do not worry too much of exact measurements. Start out little by little, taste the mixture as you go and keep adding spices to taste.
- If you are looking to have a lower carb meal, use the curry as a vegetable side dish, however if you are ready for a carb load try this on a nice warm bowl of couscous.
SERVING SIZE AND MACRO NUTRIENTS
The curry makes 4-6 servings. Macros below are only for the curry. If you are tracking macros make sure to count whatever you are adding.
PROTEIN | CARBS | FAT | CALORIES |
|---|---|---|---|
30g | 125 g | 141 g | 1889 kcal |
