Nutty Masala Cauliflower & Carrot

Cauliflower is becoming so popular right now so I thought I’d try something new and fresh and turn it into a tasty curry. But not your traditional soupy curry.... nono. This is a nutty take and tastes soooo delicious just on its own – no chapatti or rice. It has everything in it –the some protein, good fat and healthy carbs and the right amount of spice!

INGREDIENTS:

• 1 cauliflower floret – cut into approx palm size florets then sliced into steaks (see image)

• 2 large carrots – sliced finger thick at an angle (see image) 

• 1 cup ground peanuts

• 1 large onion – finely chopped

• 1 tbsp ginger – finely chopped

• 1 tbsp green chilli – finely chopped

• 1 tsp salt

• 1 tsp coriander cumin powder

• 1/3 tsp turmeric

• ½ tsp mustard seeds 

• 1 tsp rapeseed oil

• Small handful of freshly chopped coriander

METHOD:

1. In a large flat pan, heat the oil then add in the mustard seeds to the hot oil and over immediately, leaving the heat high. Once all of the seeds have stopped popping, reduce the heat to low and add in the onion and sizzle these until they start to turn brown on low-medium heat.

2. Once the onions are done, add in your ginger and green chilli and sizzle for about30 seconds before adding in the ground peanuts. Mix to combine then sprinkle in turmeric, salt, and coriander cumin powder and mix well again. Lay out the carrots evenly then cover and allow to cook on low heat until the carrots begin to soften.

3. Once the carrots have softened, lay out the cauliflower florets evenly and cover and leave to cook again for about 5 minutes to allow them to soften too, then stir gently to mix the carrots and cauliflower into the nutty masala mixture to coat them in the spices.

4. Sprinkle on some freshly chopped coriander, then serve and enjoy!

This dish is great on its own, or it can be served with rice, chapati or even in a wrap or pitta once it has cooled down!