Cauliflower Curry with Coconut Dust
Pick n Pay - Jul 4th, 10:02
Meat-free curries are just as supreme!
1 Tbsp (15ml) cumin seeds
1 Tbsp (15ml) coriander seeds
1 tsp (5ml) ground turmeric
1 Tbsp (15ml) mild curry powder
2 Tbsp (30ml) olive oil
1 head cauliflower, broken into florets
1 onion, finely chopped
3cm knob ginger, grated
4 cloves garlic, crushed
1 red chilli, seeds removed and finely chopped
1 can (400ml) coconut milk
1½ cups (375ml) vegetable stock
Salt and milled pepper
8 eggs, hard-boiled and shells removed
1 can (410g) chickpeas, rinsed and drained
Handful fresh coriander, for serving
2 Tbsp (30ml) desiccated coconut, toasted
Toast cumin and coriander seeds, turmeric and curry powder in a dry pan until fragrant. Remove and set aside.
Heat oil in the same pan over medium heat and fry cauliflower and onion until golden, 15 minutes.
Add ginger, garlic, and chilli and fry for a few minutes more.
Tip in toasted spices and cook for 3 minutes.
Pour in coconut milk and stock. Season and simmer for 10 minutes.
Add eggs and chickpeas and heat through.
Garnish with coriander and coconut. Serve.
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