This is a brilliant recipe coming from Jamie’s 15 Minute Meals. The original recipe can be found here. After cooking it a few times I have made a few alterations which in my humble opinion improve it no end:
Firstly, it is not wise to try to cook it in 15 minutes. It needs longer to allow the flavours to infuse. Adding in chopping and preparation time, it normally takes me around 45 minutes.
Secondly, using fresh pineapple tastes way better and is more nutritious than the tinned variety.
Thirdly, Jamie’s recipe does not explicitly include salt. I suppose he would think that seasoning goes without saying. Anyway, I have added some vegetable stock to my recipe which greatly improves the flavour.
I have also halved most of the ingredients so that it serves 2 but increased the spices.
Ingredients
• ½ small cauliflower (cut into florets)
• 2 tablespoons ground nut oil
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon fenugreek seeds
• 1 heaped teaspoon turmeric
• 1 small handful dried curry leaves
• 1 thumb-sized piece of ginger
• 2 cloves of garlic
• 3 spring onions
• 2 fresh red chillies
• bunch fresh coriander
• 1 ripe tomato
• 200 cl coconut milk
• 200g tin of chickpeas
• Half a pineapple, chopped
• 500 cl Vegetable Stock
• 1 tsp Garam Masala paste
• 1 lemon
Method
1 Chop and grind to a paste the following in a pestle and mortar: chillies, garlic, ginger and coriander stalks.
2 Heat some ground nut oil and fry the fenugreek, mustard seeds, curry leaves and turmeric for 2 minutes.
3 Add the chopped spring onions and cook for another 2 minutes.
4 Add the paste (from above) and the garam masala paste and fry for another 2 minutes.
5 Slowly add the coconut milk and cook for another 2 minutes.
6 Add the chopped tomatoes, chick peas, cauliflower, pineapple and veggie stock and cook for 10 minutes.
7 Serve topped with the chopped coriander leaves and drizzles with lemon juice.
Serves 2/3
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