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Go to @elmlea_ukie on Instagram for the recipe video!
Cauliflower & chickpea butter curry, warming spices and a generous splash of Elmlea Double for the silkiest finish. Very good with a pile of fluffy rice and some naan for scooping ๐
Go to @elmlea_ukie on Instagram for the recipe video!
Cauliflower & chickpea butter curry, warming spices and a generous splash of Elmlea Double for the silkiest finish. Very good with a pile of fluffy rice and some naan for scooping ๐
Add the cauliflower florets to a large bowl and add the spice paste along with salt and a good drizzle of olive oil. Toss to combine then transfer to a baking tray. Roast for 15-20 minutes or until the edges have started to caramelise but the cauliflower
Place a wide based pan on a medium heat and add the oil. Add the diced onionsย and chilli flakes along with a good pinch of salt. Cook for 3-4 minutes until the onions are soft and slightly golden before adding the ginger and garlic paste and the tomato puree. Cook for 3 minutes before adding 200ml water and the chickpeas along with their liquid. Bring to a simmer and cook for a further 2 minutes.
Pour in the Elmlea Double and add the roasted cauliflower, bring to a simmer, turn down the heat to medium-low and cook for 5 minutes, stirring often. Stir through the dried fenugreek
Serve with a drizzle of Elmlea Double and fresh coriander alongside rice and naan.
