Coconut Cauliflower Curry
Posted on April 26, 2016
Serves 4
Dinner
Gluten free
Lunch
Sugar free
Vegan
Vegetarian
1 Tbsp coconut oil
1 can coconut milk
1 clove garlic, finely chopped
1/2 head cauliflower, roughly chopped
1/2 head broccoli, roughly chopped
1 tin (400g) chickpeas, drained
4 baby marrows, cubed
2 Tbsp curry powder (I use Cape Herb & Spice Cape Malay Curry Mix)
1/2 tsp ground cumin
1/2 tsp ground corriander
1/2 tsp ground ginger
Salt and pepper to taste
It seems winter is starting in Cape Town, which means it's time for warm and comforting foods. This wholesome curry is packed with veggies and chickpeas and cooked in coconut milk, making it both vegan and gluten free. Not keen on vegan - add your chicken as desired. There are many reasons why I use coconut milk, one being that it's deliciously creamy and the other being because of it's super health benefits. Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6. They are a valued source of the minerals iron, selenium, sodium, calcium, magnesium and phosphorous. Okay so in summary...they are nutritionally beneficial and yummy!
Steam cauliflower and broccoli for 5 minutes and set aside.
Heat coconut oil in a large pot and add the curry spices.
Fry for 1 minute before adding garlic and baby marrows.
Fry until baby marrows start to soften and then add the coconut milk.
Tip in the broccoli and cauliflower and stir to combine all ingredients.
Let this simmer on a low heat for 5 minutes before serving.
Goes well as a dish on it's own, or with brown rice or quinoa.
Heat coconut oil in a large pot and add the curry spices.
Fry for 1 minute before adding garlic and baby marrows.
Fry until baby marrows start to soften and then add the coconut milk.
Tip in the broccoli and cauliflower and stir to combine all ingredients.
Let this simmer on a low heat for 5 minutes before serving.
Goes well as a dish on it's own, or with brown rice or quinoa.
