cauliflower & butterbean curry
I shared this recipe last winter and this gloomy weather made me think that I needed to repost it! Last week I made it for dinner and it got my wondering why I don’t make this more often – it couldn’t be EASIER and omg the leftovers are amazing! This is also a great one that you can double to feed a crowd!! 🤗
recipe (serves 2-3)
ingredients
Vegetables:
1 head cauliflower, cut into bite sized pieces
1.5 cups mushrooms, chopped (or use an eggplant)
Olive oil
Salt
Curry:
3 tbsp olive oil
½ red onion, finely diced
2 cloves garlic, crushed
1 tsp ginger paste
1 tbsp paprika
1 tbsp garam masala
1 tbsp turmeric powder
2 tbsp natural peanut butter
1 cup boiling water
1 400g can butter beans, rinsed and drained
1 400mL can coconut milk or 1 cup Greek yoghurt
Salt to taste
method
1. Preheat oven to 180C and line 2 baking trays with baking paper.
2. Place the cauliflower and mushrooms/eggplant onto the trays in a single layer. Generously drizzle olive oil on top and sprinkle with salt. Place in the oven to bake for 1 hour or until the cauliflower is golden brown.
3. When the vegetables have 15 minutes to go get started on the curry. In a large non-stick pot over high heat add the olive oil, onion, and garlic.
4. Sauté the onion and garlic until the onion becomes translucent. Add in the ginger, paprika, garam masala, turmeric and a sprinkle of salt and mix well.
5. Add in the peanut butter and boiling water and mix well until the peanut butter has melted down and there is a thick paste forming. Add in the butter beans and stir until coated into the peanut butter mixture.
6. Remove the vegetables from the oven and add them to the curry. Mix until combined.
7. Add in the coconut milk/Greek yoghurt and stir well. When it starts to simmer, put the heat to low. Allow to simmer for 5 minutes.
tip
Serve with rice, green beans, and crushed peanuts on top for extra deliciousness.
