Kickin' Keralan Cauliflower Curry - IQS Recipes
Dairy-free: Swap yoghurt for coconut or almond yoghurt. Alternatively you can omit. If you feel you need a little more protein in your dish, serve
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Cooking tools:
- Skillet
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Colander
- Mixing bowl
- Airtight container
- Kitchen scale
- Stove
- Spoon
- Grater
- Citrus press
- Fine-mesh sieve
Ingredients
- 1 tablespoon butter.
- 1 small (100g) brown onion, finely diced.
- 1/2 cup coriander, leaves picked and stems finely chopped.
- 1 long red chilli, finely sliced.
- 2 cloves garlic, minced.
- 2 cm ginger, minced.
- 1 teaspoon turmeric, ground.
- 3 teaspoons garam masala.
- 1/2 small (300g) cauliflower, cut into florets.
- 1 medium (150g) tomato, diced.
- 250 ml coconut milk.
- 50 g green beans, ends trimmed and cut into 2cm pieces.
- 1/2 lemon, juiced.
- 1/4 cup cashews, toasted, to serve.
- 60 g full-fat natural or Greek yoghurt, to serve.
- 1/2 cup Basmati rice.
- 1/2 lemon, juice and zest.
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