Remedy nutritionist Jacqueline Alwill has created some delicious healthy FAKEAWAY meals to help you make your favourites at home! Here's the second recipe from this series and it's as delicious as it is healthy!
CAULIFLOWER CHICKPEA KORMA
Serves 2
Gluten free, Dairy Free, Vegan
INGREDIENTS
- 2 cloves garlic, peeled
- 2cm piece of ginger, peeled
- 2 teaspoons garam masala
- pinch dried chilli flakes
- 2 tablespoons tomato paste
- 1 tablespoon coconut oil
- 1 medium (150g) brown onion, peeled and diced
- 1x 400ml tin coconut milk (aim for BPA free/organic)
- 1/2 cup (80g) raw cashews
- 1 medium head cauliflower, cut into (400g) florets
To serve: basmati rice with a touch of turmeric, extra chopped cashews and coriander if desired
METHOD
Step 1: Place garlic, ginger, garam masala, chilli flakes and tomato paste in a food processor or blender (I prefer to use the small blenders for this one so the spices aren’t lost) and blitz to form a paste.
Step 2: Heat a saucepan on medium heat, add coconut oil and onion and cook stirring frequently for about 5-6 minutes until softened.
Step 3: Add curry paste and cook for 1 minute so the spices become aromatic.
Step 4: Add coconut milk, cashews and cauliflower, pop the lid on and bring to a boil, then reduce to low simmer and cook (covered) for about 25 minutes, take the lid off and cook a further 5-10 minutes to thicken.
Serve with basmati rice, extra cashews and chopped coriander if desired and of course a refreshing glass of Remedy Kombucha!
