July is the Flavours of India celebration!! A perfect time to enjoy a curry with some friends while learning how to use the Thermomix 🙂 Check out our delicious Indian style menu. Or you can mix & match it with our regular options for our Thermomix Cooking Experience. Check the Thermomix website for our current host rewards & invite 2 – 5 friends for a delicious fun 2 hours 🙂
Mango & Turmeric Sorbet
Masala Bread Rolls – delicious fresh rolls made with tandoori paste.
Creamy Coconut Chicken Curry with Cauliflower Rice (also pictured is the homemade Tandoori paste)
I created this recipe for a healthy eating workshop last year & came up with lots of interesting variations. here I have shown the recipe in it’s simplest form, cauliflower, coconut oil & salt & pepper. However you can spice or jazz it up with any or all of the following ingredients: garlic, sweet potato, ground cumin, ground coriander, smoked chilli, black or white sesame seeds, coconut pulp leftover from making coconut milk or cream.
My other cauliflower “rice” recipe is steamed however I much prefer the roasted flavour.
Or eat it cold it makes for an awesome salad, add some almonds & fresh greens & other favourite salad ingredients.
Start with a cauliflower & heat the oven to 200 degrees.
Break into florets keeping the inner stalk & the leaves.
You can cut the leaves & stalk on Speed 5 for 2 – 3 secs. (This is also when you could put in roughly chopped sweet potato & garlic (optional) too – if you are doing that variation) then place the chopped veggies on a baking tray.
Place the florets into the bowl & chop on reverse for about 5 secs speed 4 – it will depend how big your florets are to start with.
Put some dollops of coconut oil onto the tray with all the cauliflower “rice” I also love sprinkling my favourite spices here as an option (a teaspoon or 2 each of ground cumin & coriander plus a tsp of smoked chilli) & some salt & pepper. Cook for about 20 mins stirring a couple of time to ensure even cooking.
Then it’s ready to serve anywhere you would normally serve rice or couscous – or you can add some fresh salad ingredients to make it into a delicious salad for lunches.
My favourite way to serve it is with butter chicken or another curry – YUM!!
you can make this simply as shown with just Cauliflower, coconut oil & salt & pepper or spice/jazz it up with any or all of the optional ingredients.
Salt & peper to taste
2-4 tbs coconut oil
2 cloves garlic - optional
1- 2 large sweet potatoes, roughly chopped, skin on - optional
1-2 tbs your favourite spices to taste, I like, cumin, coriander, turmeric & a bit of smoked chilli,
Black sesame seeds, optional
150g coconut pulp - optional, (leftovers from making coconut milk or cream)
Heat oven to 200 degrees.
Place garlic (if using) into the TM bowl & chop for 3 secs speed 7. Add the cauliflower stalk & leaves & sweet potato (if using) & chop for 2 -3 secs on speed 5. Scrape this out of the bowl & place onto a large baking tray.
Place cauliflower pieces into the TM bowl & chop on reverse for about 5 secs speed 4. Then add to the baking tray. Add coconut oil, salt & pepper & any or all of the other optional ingredients - spices, black sesame seeds & coconut pulp (if using) bake on 200 degrees 20 mins, stirring a few times.
Serve with your favourite curry or anywhere you would normally serve rice or couscous.