Root Vegetable Curry
Root vegetables are full of prebiotic fibre and are good for our guts. Team this curry with cauliflower rice for a warming healthy bowl of comfort food. It is simple enough without the trimmings for a quick lunch, but with all the extras can be an ideal meal for friends.
- 2 medium onions or 5 shallots, finely chopped
- 2 garlic cloves, crushed
- I tablsp. ghee or light olive oil
- 1 teasp. chilli flakes
- 1 teasp. cinnamon
- 2 teaspoons curry powder (or 1 tablsp. of your favourite curry paste)
- 2-3 sweet potatoes
- 3 parsnips
- 1 tin cherry tomatoes
- 30g ground almonds
- 1 x 400ml coconut oil
- 150g frozen peas
- 2 tablsp. coriander
- Salt pepper
- 1 head cauliflower
- 1 dessertspoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon turmeric
- 1 small bag baby kale, optional
- 250ml full fat plain yogurt
- 1 garlic clove, crushed
- 1 tablsp, grated ginger
- ½ teaspoon turmeric
- Salt, pepper
- 50g Sunflower Seeds
- 50g pumpkin seeds
- 1 teaspoon coconut oil
- 1 teasp. curry powder
- Pinch sea salt
Root Vegetables Curry
- Heat the oil and sauté the onions on a medium heat for 5 minutes until they are glassy. Add the garlic, chilli, cinnamon and curry powder and cook, stirring for 1 minute.
- Add the chopped sweet potato and parsnips and stir to coat.
- Add the tinned cherry tomatoes and coconut milk, ground almonds and cook on a gentle heat for 30 minutes.
- Stir in the frozen peas and coriander and allow to warm through.
- Heat oven to 170°C fan
- Pop the cauliflower florets into a wide bowled food processor, with the oil, turmeric and salt and pulse with the S-blade until it resembles rice (around 5 secs).
- Pour onto a baking sheet or into a large ceramic pot and cook for 15 minutes. Take care that the cauliflower doesn’t catch on the edges.
- If desired, stir fry some baby kale and throw over the cauliflower rice before serving.
- Put all the ingredients in a glass Kilner jar or bowl and mix together.
- Melt the coconut oil in a flat based frying pan and add the seeds, curry powder and salt. Stir on a medium-high heat until the seeds start to crack and pop. Take are not to burn. Take off the heat and allow to cool.