Cauliflower Masala

31 Jan
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Cauliflower Masala Serves 2-4

Ingredients:

  • 1 Onion (diced)
  • 1/2 head of Cauliflower (Cut into 1/2 inch florets)
  • 1 or 2 Potatoes (Depending on size, cut into strips like chips)
  • 2 tablespoon of Coconut Oil
  • 1 teaspoon of Cumin Seeds
  • 1 teaspoon of Ground Cumin
  • 1 teaspoon of Ground Coriander
  • 1/2 teaspoon of Turmeric
  • 1/2 teaspoon Garam Masala
  • 2 Fresh Tomatoes (cut into quarters)
  • 6 Oz of warm Water
  • 100g Frozen Peas
  • 2 Fresh Green Chillies (cut lengthways and sliced into strips)
  • Bunch of fresh coriander leaves

 

Heat oil in a large frying pan and add cumin seeds until they start to pop.

Add the diced onion and fry for 2-3 minutes until soft.

Add the turmeric, ground cumin, chilli powder and ground coriander and stir fry for 2 minutes.

Add the chopped tomatoes cut into quarters and fry for 2 minutes while stirring.

Next add the water and potatoes. Bring to the boil and reduce heat to simmer for 8 minutes until the potatoes start to turn soft.

Add the cauliflower, cover the pan and simmer for about 10 minutes.

KEEP THE FOOD SIMMERING ON A LOW HEAT AND COVERED. CHECK THE LIQUID DOES NOT DRY UP.

Stir in the peas and chillies and simmer for another 5 minutes. Making sure the liquid does not dry up but all vegetables are soft.

Remove from the heat and stir in fresh coriander leaves and serve.

 

 

 

Roasted Vegetable and Cauliflower Rice

15 Nov

Ingredients:

  • 1 cauliflower (or raw cauliflower rice)
  • 2 tablespoons of tomato puree
  • 1 teaspoon of Bolognese seasoning
  • Various vegetables ( I used courgette, peppers, red onion)
  • handful of pumpkin seeds
  • coconut oil for frying

If your cauliflower is not already prepared into ‘rice’ then break the cauliflower into florets and remove most of the stems.

Either use a food processor to blitz (small pulses)

Mix the tomato puree and season together in a small bowl.

Add the coconut oil to the frying pan and add the cauliflower. Lightly stir fry until all cauliflower is warmed. add in the tomato puree seasoning mix.

Fry for a couple more minutes stirring in all the paste and coating all of the cauliflower rice.

Place the cauliflower onto a plate.

Add a little more coconut oil to the pan and fry the finely chopped remaining vegetables ad lightly fry until tender.

Add to the tomato cauliflower throw in the pumpkin seeds and mix together.

 

Serve with some green leaves (here I used spinach)

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