serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 70 ml coconut oil
- 1 tsp fenugreek seeds
- 2 shallots, sliced
- 40 g ginger, minced
- 6 garlic cloves, minced
- 8 long green chillies, thinly sliced (use less, and remove seeds, if you’d like a milder dish)
- 5 g turmeric
- ½ tsp ground coriander
- 12 curry leaves
- ½ cauliflower, roughly chopped
- 1 tin chickpeas
- 250 ml coconut cream or milk (see Note if making from fresh)
- 1 lime
- ½ tsp salt
- Cooked white or brown rice, to serve
Instructions
- Add the coconut oil to a wok or heavy-based pan. Add in the fenugreek seeds and turn the heat on to medium-low. Bring the temperature up slowly. As the fenugreek starts to sizzle, add in the shallot, ginger and garlic. Add chilli. Cook everything slowly as you are aiming for sweetness here.
- Add the turmeric and curry leaves and stir for 1 more minute, then season with salt.
- Add cauliflower to pan. Drain the chickpeas and add along with the coconut cream. Simmer until cauliflower is cooked through but still has texture (about 10 minutes on low).
- Squeeze the juice of the lime into the pan and season with more salt if desired. Cook for a further minute and serve with rice.
Note
Simon made his own coconut milk/cream for this recipe. You can use canned coconut milk or cream (thin out the cream a little if desired). If using a fresh coconut: Hit the edge of the coconut with the back of a big knife and turn and hit again and turn until the coconut has cracked. With a spoon or scraper take out the flesh. If you have used a spoon, blend with 1 cup of water until the mixture is relatively smooth. Then strain through a cloth, squeezing out all the goodness. If you have a coconut grinder, grind out the flesh into a bowl and mix with a little warm water. Pass through a cloth or strainer. The strained flesh can be used for other recipes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
