I’m back home!
Today I am back cooking in my own kitchen.
Lots of treats and rich dinners on holidays so time to reduce the carbs a bit and cook some good healthy stuff.
Today I decided to have a meat free meal.
Forgot to add the desiccated coconut in this picture.
To serve 5:
For the curry:
- 1 pack of Quorn fillets, defrosted and cut into large chunks
- 2 sweet potatoes, peeled and chopped
- 1 ½ large onions, chopped
- 3 garlic cloves, crushed
- 1″ ginger-root, finely chopped
- 2 carrots, chopped
- 2 peppers, chopped
- 1 ½ cups of frozen peas
- 2 tsp cumin
- 2 tsp coriander
- 2 heaped tsp turmeric
- ½ can of coconut milk
- 1 box of passata
For the coconut cauliflower rice:
- 1 decent size cauliflower chopped to rice size piece in a food processor
- 2 finely chopped shallots
- 1 cup of dessicated coconut
- ½ can of coconut milk
Method:
Fry the onions with garlic and the quorn chunks till golden.
Add the spices and vegetables as well as general seasoning.
Stir a bit just to soften the veg then add the coconut milk and the passata and leave it to simmer till the vegetables are cooked.
Make sure to stir regularly so it doesn’t stick to the base of the pan.
The coconut milk and the passata will reduce to a lovely sauce.
For the coconut cauliflower rice:
Fry the shallots in coconut oil till soft, add the riced cauliflower and desiccated coconut and coconut milk.
Fry lightly for a few minutes while stirring continuously.
Season to taste.
