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Kickin’ Keralan Cauliflower Curry

By Meg Yonson

I Quit Sugar 8WP Recipe: Kickin' Kerela Curry
  • 2 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar 8WP Recipe: Kickin' Kerela Curry

Our recipe developer, Meg, visited Kerala in South India last year and absolutely loved their curries. This one is a vego take and uses turmeric to give a highly-nutritious and anti-inflammatory boost!  

Servings: 2
Preparation: 15 mins
Cooking: 15 mins

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.

Lemony Rice

  • 1/2 cup Basmati rice.
  • 1/2 lemon, juice and zest.

Directions

1. Heat butter, onion and coriander stems in a deep frying pan or medium-sized pot on low-medium heat and saute until soft and translucent (approximately 5 minutes). Add in the chilli, garlic, ginger, turmeric, garam masala and cauliflower and heat until spices are fragrant.

2. Add in the tomato and coconut milk. Bring to the boil, then reduce to a simmer for 10-15 minutes until cauliflower has softened. Add the green beans in the last minute to cook through.

3. Meanwhile cook rice according to instructions. Drain. Stir through lemon juice and zest.

4. Once cauliflower has softened, remove curry from the heat and stir through lemon juice and coriander leaves.

5. Separate the rice and curry between a bowl and a container for lunch tomorrow. Sprinkle both serves with cashews and serve with a dollop of yoghurt.


Note

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 with 50g of fried halloumi.

Our recipe developer, Meg, visited Kerala in South India last year and absolutely loved their curries. This one is a vego take and uses turmeric to give a highly-nutritious and anti-inflammatory boost!

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.

Lemony Rice

  • 1/2 cup Basmati rice.
  • 1/2 lemon, juice and zest.

Directions

1. Heat butter, onion and coriander stems in a deep frying pan or medium-sized pot on low-medium heat and saute until soft and translucent (approximately 5 minutes). Add in the chilli, garlic, ginger, turmeric, garam masala and cauliflower and heat until spices are fragrant.

2. Add in the tomato and coconut milk. Bring to the boil, then reduce to a simmer for 10-15 minutes until cauliflower has softened. Add the green beans in the last minute to cook through.

3. Meanwhile cook rice according to instructions. Drain. Stir through lemon juice and zest.

4. Once cauliflower has softened, remove curry from the heat and stir through lemon juice and coriander leaves.

5. Separate the rice and curry between a bowl and a container for lunch tomorrow. Sprinkle both serves with cashews and serve with a dollop of yoghurt.
Note

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 with 50g of fried halloumi.