Caribbean Curried Cauliflower with Black Beans & Coconut
Quick & easy Caribbean curried cauliflower with black beans & coconut, seasoned with Ainsley's Caribbean Creations. Perfect vegetarian dish with a caramelized twist. Serve with roti or coconut rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Grater
- Peeler
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Spoon
- Ladle
- Serving bowl
- Paring knife
- Stove
Ingredients
- 1 medium cauliflower, broken into florets
- oil, for drizzling
- 1 x sachet of Ainsley Caribbean Curry Seasoning*
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 4cm root ginger, peeled and grated
- ¼ tsp turmeric (optional)
- 150ml of water
- 1 x 400g tin black beans, drained and rinsed
- 1 x 400g tin of coconut milk
- 80g baby spinach leaves
- 1 tbsp chopped coriander
- 1 lime, cut into wedges for squeezing
- Roti made with our Caribbean Creations Traditional Roti Mix
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