Cauliflower Curry with MILLMIXES Stoneground Bread

I love Alison Holst recipe books, she uses all kinds of ingredients, but the recipes do tend to be healthful and I often replace flour with stoneground flour etc. I have three of her recipe books. Alison Holst's Meals without Meat is my favourite, but I haven't yet found any of her recipes to be disappointing. Some are definitely more healthy than others, so just watch out :-) She has a lot of free recipes online from the Alison Holst website and from the Alison Holst Radio Show. Here's a DELICIOUS recipe from Feed the tien: Cauliflower & Egg Curry (Alison Holst's recipe - modified):

Cauliflower & Egg Curry (Alison Holst's recipe - modified)

 

Ingredients

 

410g can seasoned/normal tomato puree

160ml can coconut cream

1/2 a large cauliflower - cut into florets

4 medium sized carrots - chopped into 2 cm thick wedges

1 onion - finely minced

5 cloves of garlic - finely minced

ginger powder

garam masala

2 OXO beef stock cubes

Brahim's curry powder

4 - 6 Eggs

salt

oil

 

Method

 

1. Hard-boil eggs.

2. Saute the onions in some oil (in a large pan or wok) until translucent and then add the garlic. Continue sauteing until fragrant.

3. Add 1-2 tablespoons of ginger powder and 2-3 tablespoons of curry powder (Sorry, I just chuck in whatever I feel like and taste it later on, so I can't give you exact measurements).

4. Continue sauteing for a few minutes until mixture darkens a little, then add can of seasoned tomato puree. Simmer for a few minutes.

5. Add garam masala and OXO beef stock cubes and mix well.

6. Add carrots. Simmer until semi tender.

7. Add coconut cream, mix well, then add cauliflower. Simmer until tender.

8. Taste and add salt (and/or curry powder and/or other spices) to your liking.

9. Add peeled, halved hard-boiled eggs, mix gently and let it rest for about 10-15 minutes before serving.

10. Garnish with roughly chopped coriander if you like.

 

PS: For those who are interested, the original recipe called for minced fresh ginger (which I swapped with ground ginger/ginger powder because the fresh ginger doesn't dissolve and leaves chewy bits in your curry), canned whole tomatoes (which I thought made it far too watery and I didn't care for the bits of resistant tomato skin - see if you can spot a piece in the photo) and peas (which I didn't think really added anything to the dish).

Another amazingly easy and totally DELICIOUS cauliflower curry recipe from a recipe book that I HIGHLY recommend is, Cauliflower Winter Curry from the cookbook, Cooking outside the box by Keith Abel. The whole recipe book is full of extremely tasty ways to use whole foods.

Oh and btw both of these curries taste fabulous with freshly sliced and buttered MILLMIXES Stoneground Bread