Ingredients
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A drizzle of Extra Virgin Olive Oil
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1/2 Cauliflower; cut in florets
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1/2 Red Onion; sliced
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3 Tablespoons Shiraz Spice Blend; divided
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1 Teaspoon Ghee
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1 Yellow onion; diced
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2-3 Cloves of Garlic; minced
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1 Tablespoon fresh Ginger; minced
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1 Tin Crushed Tomatoes
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1 Tin Coconut Milk (full cream)
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1/2 Cup English Peas
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2-3 Carrots; sliced
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Sea Salt to season
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Cilantro to garnish
Directions
Preheat oven to 350F/175C.
In a baking dish, drizzle extra virgin olive oil, add cauliflower and onions, season with 1 tablespoon of shiraz and salt and roast for 20-30 minutes.
While the cauliflower is roasting, let's make the curry base.
Over medium heat, add ghee to a pot, when shimmering, add yellow onions and cook for 5 minutes. Then, add garlic and ginger until fragrant (1 minute). Next, add 2 tablespoons of Shiraz and bloom (10 seconds)
Pour in crushed tomatoes and stir for a few minutes. Stir in coconut milk and mix till fully incorporated. Season with salt and let it simmer for 10-15 minutes.
Add roasted cauliflower, English peas, and carrots and cook for 10-15 minutes until tender.
Serve warm with fluffy basmati rice.
Recipe Note
- Normally, I roast the cauliflower for longer when I add to salads or nourish bowls, but since we have more cooking time with the curry, I roasted this batch for 20 minutes to avoid overcooking.
- Your uniqueness and creativity is part of this recipe. Add more veggies or proteins to your preferred taste. potatoes and chickpeas are great ways additions!
