Spiced Cauliflower Curry with Roast Kale

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This recipe is taken from some inspiration that Ella Mills gave me when she came over to my house for lunch.  I happened to have most of the vegetables that she mentions in my fridge today and it really is all about throwing it all in with lots of spices and some chunky veg.  If you wanted to add in some prawns or white fish to simmer at the end for 2-3 minutes that would also be delicious.  This is full of flavour and a brilliant comforting winter dish.

GF/DF/V

Serves 4

Ingredients:

4 carrots, roughly chopped

1 red onion, finely sliced

1 leek, roughly chopped

3 celery sticks, roughly chopped

4 garlic cloves, diced

350g cauliflower, chopped into florets

100g kale, stalks removed and torn into bite-sized pieces

2 tbsp coconut oil

1 litre vegetable stock, hot

1 tin of coconut milk

3 tsp mustard seeds

1 tsp caraway seeds

2 tsp ground cumin

3 tsp ground turmeric

2 tsp ground coriander

Handful chopped coriander

Sea salt and black pepper

Preheat the oven to 170 degrees and line a baking tray with baking parchment.  Add in the kale with 1 tablespoon coconut oil with salt and pepper and mix everything together.   Place in the oven for 4 minutes until slightly crisped up.  Put to one side.

Set a large saucepan to a medium to high heat and add the other tablespoon of coconut oil.   Next add in the coriander, turmeric, cumin, caraway and mustard seeds, onion, celery, carrots and leeks.  Stir everything around the pan for 3 minutes before adding in the diced garlic and then fry for another 2 minutes.  Pour over the hot vegetable stock and cover with a lid to bring to the boil.  Bring the curry to a simmer for 30 minutes or until the vegetables have softened.  Pour in the coconut milk and add in the cauliflower florets bringing to the boil again for 3-4 minutes until the cauliflower is cooked through.  Season with salt, pepper and then serve with some fresh coriander and crispy kale on top.

Nina Parker