Category: Diet

Cauliflower and peanut curry

Cauliflower and peanut curry

Super easy to make, comes out Endurance sport supplement and very flavorful. for anv nut-free option, you could use tahini or sunflower seed butter. Cauliflower Steak with Lime and Coriander Dressing. Hi Niki, Just commenting on the recipe while eating a huge bowl of it!!

Cauliflower and peanut curry -

The only thing you need to be careful about while making this dish is that you cook the onions and also carrots until soft before adding other ingredients. Save my name, email, and website in this browser for the next time I comment. Cauliflower Peanut Butter Curry.

Cooked rice goes great with this Cauliflower Peanut Butter Curry, but you can also serve it with something else, like a piece of bread, couscous, pasta… The only thing you need to be careful about while making this dish is that you cook the onions and also carrots until soft before adding other ingredients.

Cook Time 1 hour hour. Servings 4 portions. Ingredients 1 tablespoon of coconut oil Half an onion 2 garlic cloves 2 carrots 1 cauliflower about grams Half a teaspoon of grated ginger 3 dl of tomato puree 1 can of coconut milk ml 1 teaspoon of garam masala 1 teaspoon of curry powder 2 tablespoons of peanut butter Little coriander leaves or parsley Salt Chili powder.

Toppings: Chopped coriander leaves or parsley Peanuts. Instructions Chop up onion and carrots to little pieces and sear it on coconut oil for a few minutes until it softens.

Slice up the cauliflower to chunks and add it to the pan, stir and sear for a few minutes. Then add spices crushed garlic, ginger, garam masala, curry powder, coriander or parsley, salt and chili powder to taste and tomato puree. Add 2 dl of water just that it barely covers up the ingredients , put a lid on and cook until cauliflower is soft to your liking.

I cooked it up to 15 minutes so it is still firm and not a big mush. Taste and add more seasoning if needed or serve hot with little cooked rice or other to your liking. Sprinkle with some peanuts and chopped herbs coriander or parsley. Share this post! Facebook Twitter Reddit LinkedIn WhatsApp Tumblr Pinterest Vk Email.

There is just something about the winter months that has me craving warming bowls of delicious, steaming vegetables that go beyond just lusting after the warmth. And this one does just that—it hits the spot.

So, I introduce you all to my delicious and warming sweet potato, cauliflower and peanut stew—a wonderful combination of nourishing vegetables perfectly covered in a creamy nutty sauce, which is then topped with even more toasted nuts for extra crunch and oil that melts into the soup creating the most mouth-watering dish you will ever try.

You can eat this as it is, serve with fluffy quinoa or rice or with some quick and simple flatbreads I have a quick step-by-step tutorial on how to make the best effortless flatbreads here as they are the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid.

The best part about this dish for me is that you are able to easily adjust the level of nuttiness in the stew based on your own preferences and personal taste. For me, I like it super peanutty is that even a word?! It should be! I add in three heaped tablespoons to make it extra nutty and creamy—but you can easily add more or less depending on your desire or even swap out for almond or another nut or seed butter of your choice.

The base of the stew is velvety, which coats all the delicious vegetable chunks that float inside and make that belly happy and full. I wanted to create something that was a mixture between a soup and a stew, giving you the best of both worlds, something we all need when it comes to comfort food.

More for less. The flavours are perfectly combined to pack a punch of spice but be mellowed out with the nuts and creaminess of the butter, and then jazzed up with fresh herbs on the top—and not forgetting those all-important roasted and toasted nuts which are the perfect addition to a traditional crouton—same crunch, but on a completely different level.

I always make extra portions when creating this recipe because the flavours are even better the next day once they have developed and infuse all the wonderful components, plus it freezes and keeps really well, making it the perfect meal-prepping dish.

Just portion out and freeze in jars or individual portions and thaw overnight in the fridge—it can be kept in the freezer for a few weeks. If you want to omit the tomatoes, just add in a little extra stock with a pinch of sugar. Or use tinned in replacement of the fresh—just reduce the amount of liquid you add to the pot later.

Use soy or an extra 1tbsp of sea salt in replacement for tamari sauce. Change the cauliflower for another vegetable—broccoli, all kinds of squashes, courgette or mushroom work great. Peppers also work very well, especially if they are roasted and charred beforehand.

Like a bit more heat in your dish? Add in extra chillies for a super spiced kick! Swap the peanut butter for your favourite almond or other nut or seed butter.

Toast some coconut instead of the added peanuts on top or combine them both together for a great alternative topping.

If you like this recipe, why not give one of my other soup recipes a try? My Creamy Mushroom Soup which is drizzled with Truffle Oil is made even more luxurious with the addition of Sourdough Toasts, which are the perfect little accompaniments to dip and delve into the creamy velvet soup.

And finally, my Moroccan Spiced Lentil and Chickpea Soup is a favourite for multiple reasons—you seriously need to try it! Crispy Tofu with a Sesame Coating and Peanut Salad.

Spiced Whole Cauliflower with Smoky Tomatoes and Salsa. Cauliflower Steak with Lime and Coriander Dressing. I have a big pot simmering right now. I also added some chopped kale for color.

Trying to go with out meat on Fridays in lent and also do a meatless Monday. This may be reprised in the near future. Yum yum yum perfect winter stew. Added some spinach towards the end which added that bit of green my heart always desires this is definitely a keeper.

Thanks Nikki. Just commenting on the recipe while eating a huge bowl of it!! All I can say is this dish has been the tastiest veggie dish in my life ever, and I think I could eat it like all year round My husband has been the veggie spice-packed curries and stews master in our family..

haha, not anymore!! I definitely recommend this recipe to everyone, and a good bonus for me is that now I know how to use that damned jar of cumin seeds, as usually I only use them ground. Thank you Niki xx. Amazing Elena! Love all your additions.. more coconut sounds yummy.

Much love Niki xxx. Can I use cumin powder instead of the seeds? Also, I hate the flavor and smell of coconut!!! Hi Hilda Definitely sub for ground cumin.

You can use any plant based milk instead of the coconut Love Niki x. I absolutely love this stew. It is so savory, flavorful and comforting. Plus it is an easy recipe to follow. Great directions! I substituted the peanut butter for almond butter and used squash instead of sweet potato.

I also added spinach at the end and chicken for a little protein. I bet you could even use tofu to keep it vegetarian. Most importantly, your original recipe is wonderful and I know for sure, it will be a family favorite.

Super delicious! Made this meal this evening for dinner and had it with sticky rice. It was delicious! We like our food a little spicier, so I added more chilli. Looks yummy although no one in the house likes cauliflower, what would you suggest as an alternative? Can not wait to make this x.

Thank you Rachel This works with any of your favourite veg. Broccoli, courgette, mushroom are all great. Hi Hagy Yes absolutely. You can use Soy or just 1tsp more sea salt. I think i missed in time for Passover — so sorry!

Best wishes Niki x. I actually had the leftovers for lunch and it tasted even better the next day which is always a winner for me!

Hey Rachel So glad you like it! I do exactly the same, so tasty the next day! Love, Niki xx.

Culiflower used Caluiflower think of psanut as boring and bland, Magnesium supplements for seniors as it turns out, roasting this humble vegetable actually Cauliflower and peanut curry it into an Endurance sport supplement treat! The key to this recipe is Nutrient absorption in the bloodstream use of its spices. The florets are peanuut in Caulilower generous amount of olive oil and a mix of curry powder, paprika, salt, and pepper. They are then roasted in a hot oven for about half an hour until golden brown and crispy around the edges. What makes it even more irresistible is the peanut butter sauce, drizzled over the top of the roasted cauliflower or served on the side. The creaminess from the sauce also adds depth to the dish, taking it to a whole new level! I particularly love seeing my kids devour these with glee. For years I thought you needed loads of Endurance sport supplement and ingredients to make an authentic tasting curry, ans I Endurance sport supplement myself to peankt a super simple curry using only curry powder. They are a real gem for adding loads of complex flavours with the flick of a teaspoon or two. Heat a little oil in a medium saucepan on a medium high heat. Add chicken and stir fry until well browned and almost cooked through. Remove chicken and keep warm.

Author: Kejinn

5 thoughts on “Cauliflower and peanut curry

Leave a comment

Yours email will be published. Important fields a marked *

Design by