1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
2 1/2 cups veggie broth (or use water and 2 bullion cubes)
2 teaspoon yellow curry powder
1 teaspoon coriander
1/4 teaspoon turmeric
3/4 teaspoon salt
3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
a squeeze of lime (tablespoon) or orange juice is nice too.
Garnish: Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.
Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
Puree until very smooth- either using an immersion blender or blender (in batches).
Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).
This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!
Heat oil in a large saucepan over mediumhigh heat. Cook tempeh, turning occasionally, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.
Add onion, celery, carrot and garlic. Stir often for 3 minutes or until softened slightly. Stir in paste until aromatic then chickpeas.
Pour milk and coconut cream into pan. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until sauce thickens slightly. Stir in silverbeet. Cook for 2 minutes or until just wilted. Remove from heat and season.
Divide rice and curry among serving plates. Top with tempeh, chilli, cashew, nigella seeds, if using, and basil. Serve with pappadums.
This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!