Over the past couple of months I've been pretty ill and because of this I've had to make some minor alternations to my diet! It as so happens Peanut Butter is one of the things I have to change!!! Not going to lie about it, I was pretty traumatised when I realised I had to cut out precious PB from my diet. Anyhoo it means I now have to buy Almond Butter, PB classier cousin, ha and I may have become slightly addicted to it. So I decided to throw some in my curry sauce! Turns out, it tastes faab! So here is my recipe:
You will need:
1/4 of a Cauliflower
1 tin of Chickpeas
1 can of Coconut Milk
1.5tbsn of Almond Butter
1 heaped tspn of Turmeric
1 tspn of Garam Masala
1 tsp of Cumin
1/2 of Cayenne pepper
2 Cloves of Garlic
approx 5cm piece of Ginger
1 Onion
Salt & Pepper
Oil of your choice
Equipment:
1 pan
1 roasting tray
1 knife
1 chopping board
1 mixing spoon
Method:
Preheat oven to 180c Gas Mark 6
Cut Cauliflower in half and then quarter, remove leaves and wash
Scatter on to roasting tray, dust with a little Turmeric, drizzle of oil and a sprinkle of salt and roast for around 15-20 minutes
Meanwhile peel and finely dice (or grate) the Ginger, Garlic and Onion and place in pan on med-high heat with a splash of oil and sauté until soft
Add the spices with a little water and cook for 1 minute
Add the tin of Coconut Milk and the Chickpeas, salt and pepper and turn down to low heat, allow sauce to simmer away
Just before removing Cauliflower from oven add the Almond Butter to the sauce and stir well
The curry is now ready, pour the sauce over the roasted Cauliflower and serve!
I served mine with Millet, and fresh Coriander :)
enjoy x