Cauliflower & Snake Bean Curry

Serves: 4

INGREDIENTS:

• 1 whole cauliflower, cut in half vertically 

• salt 

• 5 tbsp coconut oil, melted 

• 1 brown onion, finely chopped 

• 1 small knob ginger, finely grated or chopped 

• 1 large green chili, finely chopped 

• 2 clove garlic, crushed 

• 10 fresh curry leaves 

• 1 tbsp curry powder 

• 1 tsp ground turmeric 

• 2 ripe Roma tomatoes, diced 

• 1 bunch snake beans, trimmed 8cm length 

• 1 x packet (300g) Crunchy Combo  

• 500ml vegetable stock 

• 1 x 400ml tin coconut milk 

• 1 cup picked mint 

• 1 cup picked coriander 

• 1 cup natural yoghurt, to serve - optional 

• Rice or naan to serve 

INSTRUCTIONS​:

1. Preheat an oven to 220C. Bring a large pot of lightly salted water to the boil and poach cauliflower for 15 minutes. Carefully remove and allow to drain and steam dry in a sieve.  

2. Place the cauliflower onto a baking tray and brush with 2 tbsp of the coconut oil. Season with salt and pepper and roast in the oven for 25-30 minutes or until golden and soft when a small knife is inserted through.  

3. Over a medium heat add 3 tbsp of coconut oil to a shallow frying pan. Add the onion and a pinch of salt and cook for 2 minutes.  

4. Add the ginger, chili, garlic, fresh curry leaves, curry powder, turmeric and cook for further 2 minutes before adding the tomatoes. Cook out until they become broken down and a little jammy.  

5. Add the vegetable stock and simmer for 10 minutes then add the snake beans, ¾ of the crunchy combo and coconut milk then simmer for a further 10 minutes. 

6. Adjust the seasoning with salt and pepper and nestle in the cauliflower.  

7. Mix the mint, coriander and remaining sprouted legumes and scatter over the top and serve with rice, naan and natural yoghurt if desired.