Curry, probably the best meal prep dish and the most comforting thing to arrive home to after a long cold walk home from work! I make at least 1 curry a week. It’s a great way to use up left over veggies, feed a few mouths and they get better with age (3 days max).
- 1 tbsp. cooking oil (I use avocado oil, peanut or sesame)
- 2 cloves of garlic crushed
- 1 small onion diced finely into tiny pieces
- 3 inch ginger grated and peeled
- 2 tbsp. curry paste (red or green works, I prefer red)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 heads of cauliflower trimmed and cut into florets
- 220g frozen peas
- 1 tin chopped tomatoes
- 150ml water
- 1 tin coconut milk
- 2 tbsp. wholegrain mustard (optional) – love adding whole grain mustard like Dalkey mustard to my veggie curries it adds a bit of sharpness and tonnes of flavour- try 1 tbsp. to start if you’re not used to it. P.S. go for a good quality wholegrain.
- You can also add 3 tbsp. nut butter like peanut or cashew to make the curry sauce creamy- it makes the dish extra filling too!
- In a saucepan over medium heat add the oil and onion. Cook for 3-4 minutes until its slightly turning translucent.
- Toss in the garlic, ginger curry paste and spices, stir and cook for 2 minutes before adding in the cauli florets. Stir well to cover in the spices and paste and cook for 2 more minutes.
- Pour in the tin of tomatoes and water.
- Bring to boil, then reduce heat and let simmer for 15 minutes or until the cauliflower is tender (pierce with a fork to check).
- Stir in the peas and mustard if using, remove from the heat and once it stops bubbling pour in the coconut milk and stir. The curry will begin to turn a lighter shade.
- Serve with rice or my cheat naan!
- I use the Be Free pittas, stuff them with some desiccated coconut, raisin and a drizzle of maple and pop in the oven for 10 minutes!