Coconut Satay Chickpea, butterbean and curried Cauliflower Curry! (Vegan)
I truly believe this is the most delicious curry I have ever made. Not only does it combine my two favourite things (coconut and peanut butter) it’s spicy, rich and fragrant PLUS tastes even better the next day when it’s been marinating all night. It’s packed full of goodness too, iron from the spinach, fibre and protein from the beans but best of all it TASTES amazing.
Give it a go, I dare you, it’ll be the best curry you ever did make!
Ingredients:
-Tin of Chickpeas in water (drained)
-Tin of Butterbeans in water (drained)
-Half a head of Cauliflower
-150g Fresh spinach leaves
-3 Shallots
-2 Cloves of garlic (diced finely)
-A thumb of fresh ginger (diced finely)
-1 Tin of light Coconut milk
-1 TBS Smooth Peanut butter
-1 TBS Peanut flour
-2 TBS Turmeric
-1 TBS Cumin
-Chilli to taste
-Garam masala
-Coconut oil to cook
Method:
1.Thinly slice your cauliflower horizontally into ‘steaks’ spray with coconut oil, top with salt and cumin then wrap in foil and place in the oven for 30 mins on 180 degrees.
2.Meanwhile, sautee your shallots in coconut oil with the garlic, ginger, butterbeans and chickpeas.
3.When soft, add your tomato puree, peanut butter and peanut flour, turmeric, cumin, chilli and a pinch of garam masala. Mix, then add your coconut milk, spinach leaves and simmer on a low heat for 15 minutes.
4.Serve along side your cauliflower on a bed of garlicky basmati rice!
