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Crunchy Coconut & Roasted Cauliflower Curry - Vegan

Posted by Casey Willetts on

Crunchy Coconut & Roasted Cauliflower Curry 

What you'll need:

Half head of Cauliflower

1/2 Cup Snowpeas

3 TBSP Curry Powder

1 TSP Ground Cumin

1 TSP Tumeric

1 TSP Garlic

2 TSP Ginger

1 TSP Chilli or Chilli flakes (optional)

2 TBSP Sweet Chilli Sauce

2-3 TBSP Nuttelex (or any Vegan butter)

400ml Coconut Milk

Beach Harvest Curry Coconut Chips (snack size bag)

2 Cups Jasmine Rice

What to do:

Set Oven to 200 degrees and line a pan with baking paper.

Melt 2 Tablespoons of Nuttelex in a pan and add 1 Tablespoon of Curry Powder - break florets off the Cauliflower Head and coat in the mixture. Place on to your pan and roast in the oven for 20 minutes.

Using the same pan, add a little more Nuttelex if needed and then add your Garlic, Ginger, Chilli & Sweet Chilli Sauce. Fry until fragrant and then add 2 Tablespoons of Curry Powder before pouring in all of the coconut milk.

Add the Cumin and Tumeric and lower the heat to a gentle simmer.

Cook your Rice and when it's nearly done, add half the bag of Coconut Chips to the curry and mix well.

Once the rice is ready to be served, add the Cauliflower to the curry sauce and plate up.

Use more Curry Coconut Chips to garnish and enjoy!

PS - Want to try this recipe with the Curry Coconut Chips?  Use code JuneCurry to save 10% on your order of our Curry Coconut Chips, exp 30 June 2016.


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