Roast Cauliflower Lime & Coconut Curry
FRAGRANT, SPICY, CREAMY CAULIFLOWER CURRY
This curry is my new favourite, I love it on a warmer evening as it feels super light and fresh. The Kaffir lime leaves add the most delicious flavour! The roasted cauliflower is crispy and pairs perfectly with the creaminess of the curry. The n you simply must serve with some fresh coriander and fresh dill - I know I know dill sounds a little weird to be added to a curry but trust me it goes SO well together!! Then if you want it to look even fancier add some pickled red onions and black sesame seeds - as it is true what they say, we really do eat with you eyes.:)
INGREDIENTS
1/2 head cauliflower, broke into florets
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cumin
1/4 tsp salt
1 inch knob ginger, minced
2 cloves garlic, minced
1 habanero chilli (optional, can also use other red chilli), de-seeded and diced
1 1/2 tbsp curry powder
1/2 tsp turmeric
600ml coconut cream
3-4 kaffir lime leaves
1 400g can chickpeas
Juice + zest 1 lime
Salt + pepper to taste
DIRECTIONS
Pre-heat oven to 180C/375F.
Add the Cauliflower and spices to a bowl with a little avocado or olive oil and mix well. Transfer to a lined baking tray and bake for 20 minutes or until golden and crispy.
Heat 1tbsp avocado oil in a pot on medium heat. Add the garlic, ginger and chilli let sauté for a minute or until fragrant. Add spices and a touch of water if it starts to burn and let this sauté for a further minute or so. Add coconut cream, kaffir lime leaves. Let this simmer for 15-20 minutes. In the last 5 minutes add in chickpeas, lime zest, lime juice and salt + pepper to taste.
Serve in a bowl with the roasted cauliflower, rice, fresh coriander, fresh dill (trust me this may sound weird but it is so good!) and pickled onion.