Food

IN SEASON VEGE CAULIFLOWER

CAULIFLOWER CHICK PEA & PEANUT CURRY

PREP + COOK TIME 35 mins SERVES 4

 1 medium cauliflower
 1 tablespoon oil
 1 onion, chopped
 2 cloves garlic, crushed
 1 tablespoon grated fresh ginger
 1 tablespoon finely chopped lemon grass, or lemongrass paste
 2 tablespoons red curry paste
 2 cups coconut milk
 1 teaspoon ground turmeric
 1 tablespoon brown sugar
 2 tablespoons soy sauce
 1 tablespoon tomato paste
 1 tablespoon fish sauce
 ⅓ cup crunchy peanut butter
 1 can    

You’re reading a preview, subscribe to read more.

More from Food

Food2 min readRegional & Ethnic
Cook’s CHAT
I’d like to paint a picture of a scene I witnessed about 50 years ago, which left a big imprint on me. Visiting my elderly neighbour Mrs Eden was always a treat, and on this particular day she was making shortbread with her four-year-old great grandd
Food2 min readRegional & Ethnic
Three BOOKS FOR AUTUMN
By Jackie Norman and Gareth Scurr, $39.99 (NEW HOLLAND), out now. The barrier to experimenting with vegan options is often the cost of ingredients and complicated processes. This book provides solutions to both those issues, with affordable, easy di
Food5 min readCooking, Food & Wine
Cut Those Carbs
PREP + COOK TIME 50 MINUTES SERVES 4 • ½ cup freekeh• 3 cups water• 1 cucumber, coarsely chopped• 50g baby kale leaves• ¼ cup pomegranate arils• 1½ cups flat-leaf parsley leaves, stems reserved• ½ cup loosely packed dill• 400g lamb leg steaks• 2 ta

Related