twenty fourth February 2023
We now have swapped most of our favorite meat dishes with vegetarian options and I can safely say we don’t miss it. And that is from somebody who hated cauliflower till I used to be in my thirties.
This recipe is so tasty, tremendous simple, fast to make (another excuse I like cooking with greens!) and is sufficient for dinner for 2 with leftovers later within the week – strive your leftovers with Aldi’s Peshwari naan. This curry additionally freezes very well.
Be at liberty to make your individual curry paste, however this jar works nice and as you solely use half, there’s sufficient to make one other batch at one other time!
I’ve additionally made this with out chickpeas on quite a few events (however I believe they add one thing right here and actually assist to bulk up the dish).
Serves 4 (or 2 with leftovers)
Substances:
Oil for frying
1 cauliflower chopped into small florets
1 tin chickpeas drained
1 tin chopped tomatoes
1 tin coconut milk
1 medium onion chopped
Thumb sized piece of ginger – peeled and finely chopped (optionally available – we use if we’ve got it)
1/2 contemporary chillis or handful of chilli flakes (optionally available – to style)
Tikka masala paste – half a jar (280g)
Few curry leaves (optionally available)
Technique:
Warmth a glug of oil in a pan on a medium warmth
Add the chopped onion, contemporary chilli (if utilizing) and ginger, stir and cook dinner till delicate.
Add the cauliflower and cook dinner for 10 minutes
Add the curry paste and stir effectively
Add the drained chickpeas and stir although
Add the chopped tomatoes and stir
Add the coconut milk and stir
Add the curry leaves and simmer for roughly 15 minutes (whereas it’s simmering is an efficient time to cook dinner your rice when you’re utilizing to serve).
