lamb and cauliflower curry
1/2 head of small cauli -blended to rice size pieces - about 2 cups full
Left over roast lamb gravy -watered down to be 2-3 cups
1 cup coconut milk
Spice mix
2 tsp ground tumeric - I used my fresh dried, milled
2 tsp ground coriander - I used seeds and milled them
1/4tsp cardamom
1 tsp ground cumin - I used seeds and milled them
1/4 tsp sea salt
1 tbsp ginger - if using fresh add in the pan with the garlic and onion.
OR - 1.5 tsp of ginger powder - I used my fresh dried, milled
1 tsp cinnamon powder
1/4 tsp cayenne pepper
1/4 tsp paprika
Salt and black pepper
1 onion
5 garlic cloves - crushed - I used a roasted whole bulb and squeezed it out
Coconut oil
Prepare and combine all the spices - you could double the mix and save 1/2 for your next curry
In a hot pan melt the coconut oil, add the onions, brown off, then add the garlic for the last minute. Throw in the spice mix, stir for a minute.
Pour into the pan the gravy stock, simmer. Pour in the coconut milk. Simmer.
Add the meat and then the cauliflower. Simmer for about ten minutes with the lid slightly open so the curry thickens and all the flavours are well infused to the meat and cauliflower.
Serve, with a handful of micro greens.
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