Cauliflower & Peanut Curry
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 large cauliflower
- 2 large handfuls of kale
- 240g canned chickpeas
- 1 onion
- 2 cloves garlic
- 1 x 400ml coconut milk
- 1 tablespoon curry powder
- 3 tablespoons coconut oil
- 1 tablespoon peanut butter
- 1 tablespoon coconut sugar
- handful of roasted almonds
- pinch of sea salt
- 1 red chilli
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Preparation
Step 1
Preheat the oven to 220°C / 200°C fan / 425°F.
Step 2
Place the cauliflower florets onto a baking tray and drizzle with 1 tablespoon of melted coconut oil, salt and curry powder.
Step 3
Bake in the oven for 20-25 minutes until soft, adding the chickpeas and kale in the last 10 minutes to crisp up.
Step 4
Place a pan over a medium heat and add the remaining coconut oil.
Step 5
Once warm, add the onion and garlic and cook for 5-10 minutes until soft.
Step 6
Add the red chillies and cook for 2 minutes, before adding the peanut butter, coconut milk, coconut sugar - bring to the boil, before reducing the temperature and cooking for 15 minutes.
Step 7
Add in the roasted cauliflower, kale and chickpeas (along with any of the liquid at the bottom of the pan) - mix well before serving with a sprinkle of roasted peanuts on top.
Step 8
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