“A Fiery, Tangy Curry Recipe I created using the best Welsh Cauliflowers from Blas y Tir, simply stunning”
2 tbsp Coconut Oil
1 large Red Onion chopped
Thumb sized piece of Ginger, cut fine.
3 Garlic Cloves, finely chopped
½ tsp Turmeric
1 tsp Ground Cumin
1 tsp Garam Masla
1 can of Chopped Tomatoes
1 can of Coconut Milk
1 Blas y Tir Cauliflower cut into Small Florets
2 Blas y Tir Maris Piper Potatoes peeled & cut into small even cubes.
240g Tin of Chickpeas, Drained.
1 small Green Chilli, cut fine.
Handful Coriander, roughly chopped, to serve
Another simple recipe for you!
Sauté the Onion, Chilli, Garlic & Ginger in the Coconut Oil, until soft. Add the spices, and cook for a further 2 mins, stirring often. You will start smelling incredible aromatics at this point.
Add the potatoes & cook for a couple more minutes. Then add the tin of tomatoes & coconut milk. Leave to simmer for 15 minutes on a low heat stirring every now and then. The potato should be nearly soft by now so you can add 3/4 of the Cauliflower florets & the Chickpeas. Simmer over a low heat for a further 15 minutes.
Meanwhile with the rest of the cauliflower which I served grilled. Mix it with the Coconut Yoghurt, Garam Masala, Curry Powder & Chilli Powder. Pre heat you griddle pan and grill the Coconut Pieces until slightly charred, this adds amazing flavour.
Check the Cauliflower in the curry is tender & get ready to serve.
I served mine with Basmati Rice, & a Little salad of Cherry Tomato, Coriander, Red Onion & Lime Juice.
Stack the Grilled Cauliflower on top, its a really treat!!