Curried Coconut & Roasted Cauli Curry
January 24, 2018
So after turning Veggie after Christmas its been tricky to come up with dishes that pack the flavour! This Curry is absolutley delicious and even my kids ate it as its not a spicy dish! It's so simple and quick to make, you could add your own twist to it with different veggies (let me know!) Also the Roasted Cauliflower is unbelieveably good, its actaully a great healthy snack alternative for kids to, Leo loves it! Enjoy Guys! Px
- Cook: 35 mins
Preheat your oven to 200C/180 Fan
Roughly cut your Califlower into small chunks, place on a baking tray, drizzle with some olive oil, season nicely with salt and pepper and scatter your Nigella seeds over the top. Place these in the oven for 20 mins until golden. ( These also make a great snack on their own for hungry toddlers!)
Take your solid coconut cream and chop it up add this and your vegetable stock to 500ml of boiled water and stir- this is your stock for the curry! Set aside until later.
Slice up your shallots and finley chop your Ginger, removing the skin before hand. Chuck the shallot into a pre heated pan with a bit of oil and cook for 3 mins until they begin to soften. Add your Curry Powder, Garam Masala, Tumeric and chopped Ginger and cook for a further minute, once it smells divine and fragrant add your Coconut stock and Quiona. Season again and cover with a lid and leave to cook for 15 minutes. Check every 5ish mins, if looking dry add a splash of water.
Once your Quiona is cooked add your Kale and cover with the lid leaving to cook for a further 5 mins!
Whilst this is finishing in the pan pick the leaves from your fresh corriander, you dont need the stalks and keep to one side for your garnish.
Place a huge yummy dolop of your Quinoa and Kale Curry onto a plate, add your delicious Roasted Cauliflower on top and garnish with your Corriander Leaves! Simple, Veggie, Delicious!