Cauliflower and pea curry
Nutrition per serving
Calories | 566 kcal |
Protein | 16.3 g |
Carbs | 85.1 g |
Fats | 19.5 g |
Saturated Fat | 16.6 g |
Monounsaturated Fat | 1 g |
Polyunsaturated Fat | 0.9 g |
Sugars | 14.3 g |
Fiber | 11.7 g |
Sodium | 205 mg |
Ingredients
Garlic | |
Ginger | |
Onion | |
Red Pepper Flakes (Chili Flakes) | |
Tomato Puree | |
Ground Turmeric | |
Fresh Coriander | |
Coconut Oil | |
Garam Masala | |
Cauliflower | |
Peas Green, Frozen | |
Brown Rice (medium-grain) | |
Coconut Milk (reduced fat) |
1. Prepare rice as normal or you can decide to use pre-cooked rice if you want.
2. Peel and cut cauliflower into medium size florets. Place in steamer for 4 minutes then rinse in cold water.
3. Heat coconut oil in frying pan then add chopped onions and stir. Cook until soft.
4. Crush garlic and chop ginger then add to pan and cook for 2 minutes.
5. Add spices and cook for a further minute. Season with sea salt.
6. Add tomato to pan and allow to cook for further 5 minutes on a medium heat. Add milk, then add cauliflower florets and peas. Stir thoroughly. Check sauce has cooked to thicken.
7. Take pan off heat and transfer to bowl. Add chopped coriander leaves to taste and then serve with the rice.