Do the same with the tomatoes on another baking sheet. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Make sure they are in a single layer and not crowded. “Cauliflower is a great source of vitamin C and folic acid, which both help our brains to function properly. Jamie champions frozen veg in this classic cauliflower cheese recipe, filmed as part of Jamie’s Money Saving Meals series broadcast back in 2013. Bursting with flavours and textures, this recipe is … Peel the onion, cut into quarters and break apart into petals, then peel and finely slice the garlic, and place on top of the cauliflower. Cut it into bite-sized chunks, and throw them into the pan. EASY SWAPS: This delicious Thai Green Curry is fresh, fragrant and fast - ready to eat in the time it takes to cook rice! We made a huge batch of Cauliflower and Chickpea Curry a few weeks ago, and you guys wanted the recipe, so here it is! Anyway, this is still a quick, cheerful curry and the microwaved poppadoms are inspired. Or, keep it super simple and just use garlic. Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go. https://www.jamieoliver.com/recipes/vegetable-recipes/gnarly-cauliflower-curry If the sauce is a little thin, simmer for an extra 5 minutes with the lid off. Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. – For the naans, use whatever spice you like, it could be a pinch of cumin or fenugreek seeds, a sprinkling of curry powder or even a bit more curry paste. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Then stir in the peas and coconut cream and season the … Serve up with rice, naan bread, pickles & chutney! Trim the cauliflower, keeping aside any leaves, then halve through the core. Aug 30, 2016 - This gorgeous cauliflower and potato curry recipe from Jamie Oliver is a brilliant vegetarian curry idea. https://www.jamieoliver.com/recipes/curry-recipes/roasted-veggie-curry – Use whatever curry paste you can get your hands on, or you could even use curry powder. Add the cauliflower florets to the pot along with 200ml of vegan single cream, the vegetable stock, ground almonds, maple syrup and a large pinch of salt and pepper. Place the florets to the pan to cook with the minced beef. Nice with a dollop of yoghurt and any chutney or pickles, if you like. A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency. Pour in 500ml of water, so it’s just level with the cauliflower. Little by little, people leant how to find alternative vegetarian products, that can completely replace meat dishes by their nutritional value. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through. Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up. At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. Bring it to the boil, then turn off the heat. Let the curry simmer for 10 minutes or so until the cauliflower and potatoes are tender. Wipe out your frying pan, then gently lift the naan into it. You just know I was scribbling down ingredients on a post-it furiously. Cauliflower. It will keep for 3 months in the freezer. It’s also a great recipe for feeding a crowd. And, if you’ve haven’t got coconut milk, try using regular milk instead. Cook for more 10 minutes, giving it the occasional stir. 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