Cauliflower & Leek Curry
You cannot go wrong with this comforting Cauliflower and Leek Curry, easy to make and highly nutrious.
Servings: 4
Calories: 589kcal
Ingredients
..for the curry..
- 1 Cauliflower Medium
- 2 Leeks
- 3 Green Bell Peppers
- 350 g Closed Cup Mushrooms
- 1 can Coconut Milk
- 3-4 Garlic Cloves
- 1-2 Chili Peppers
- 2 tablespoon Turmeric
- 1 ½ tablespoon Curry Powder
- 2 teaspoon Coriander Seeds
- Salt
- Pepper
..serve with..
- 300 g Rice white or brown
- Black Sesame Seeds optional
Instructions
- Let's prepare all the veggies first. Finely chop garlic cloves and chili peppers. Wash all the vegetables, then: dice the green pepper, cut the mushrooms into halves or quarters, chop the cauliflower into regular bites and finally slice the leeks.
- Heat a large pan then add the ground spices (curry, turmeric and coriander seeds), chili peppers and garlic. Stir on medium heat for roughly a minute in order to bring up all the flavours.
- Once your spices have roasted add the chopped veggies and coat them into the spice mix.
- Season with salt and pepper, add a spash of water and sauté for 5 minutes.
- Add the coconut milk, lower the heat, cover with a lid and simmer the curry for 15-20 minutes (depending on how you like the veggies to be: less time for a cruncky bite, more for softer texture).
- Adjust the spices and the saltiness or sweetness and serve with boiled rice and a nice sprinkle of black sesame seeds.
Nutrition
Calories: 589kcal | Carbohydrates: 88g | Protein: 15g | Fat: 23g | Saturated Fat: 19g | Potassium: 1398mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1128IU | Vitamin C: 153mg | Calcium: 137mg | Iron: 8mg