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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

CAULIFLOWER MUSHROOM CURRY

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Last week, I made a curry with leftovers: cauliflower, mushrooms and spinach, and since hubby loved it, thought I’d share it here too. For reasons of flavour, I usually choose to roast some of my vegetables before making a curry, it packs more of a punch for flavour, the lack of water for cooking intensifies the flavour. Yet you need to watch that the cauliflower doesn’t burn, nothing is worse than over charred cauliflower florets. The curry is a cosy weather dinner with delicious spicy flavours of garam masala, cumin and freshly diced ginger.

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Health benefits:

  • Cauliflower is high in fibre.

  • A good source of antioxidants.

  • Low-carb alternative to grains and legumes.

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CAULIFLOWER MUSHROOM CURRY

V, DF

 

1 small head of cauliflower

cumin

curry powder

1 onion, sliced

3 garlic cloves, minced

2 cm knob ginger, finely diced

1 tablespoon garam masala

8 portobello mushrooms

400ml tin of coconut milk

large handful of spinach

Preheat the oven to 200’C. Cut the cauliflower into florets and cut in half, place flat side down on a baking paper lined tray. Sprinkle with cumin power and curry powder, and roast in the oven for 30 minutes. Meanwhile, sauté the onion in a frypan for 5 minutes on medium heat until soft and translucent, add garlic, ginger and garam masala and heat for a minute. Pull the mixture to the side of the frypan, add a few glugs of olive oil and cook the mushrooms until their water is evaporated. Stir and add spinach and cover until it is wilted. By now the cauliflower should be soft, add to the frypan, stir a little and serve immediately. Enjoy!