Romanesco Coconut Curry
Romanescos are the best of the brassicas - sweet, versatile and with a fun fractal texture. We came across this coconut curry recipe by Anna Jones and thought it was the perfect wintery way of...
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.ceresfairfood.org.au.
Cooking tools:
- Oven
- Kettle
- Stove
- Pot
- Saucepan
- Baking dish
- Serving platter
- Paring knife
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Colander
- Can opener
Ingredients
- 1 large romanesco/cauliflower or 2 small ones
- 400g potatoes
- 4 tbsp coconut oil
- A thumb-sized piece of ginger, finely chopped
- 4 green chillies
- 4 cloves of garlic, finely chopped
- 1 tbsp black mustard seeds
- 2 tsp ground turmeric
- 1 x 400ml tin coconut milk
- 1 lemon, cut in half
- A handful of coriander, to serve
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