Roasted Peanut Butter Cauliflower Curry Food

ROASTED PEANUT BUTTER CAULIFLOWER CURRY

Steps:

• Chop Cauliflower into bite sized chunks.
• Mix sriracha, peanut butter, oil, soy sauce and curry powder together.
• Add cauliflower into sauce, stir to coat.
• Spread onto a baking sheet and bake at 400 for 40 minutes or until crisp.
• Serve with rice and plain yogurt.

SATAY CAULIFLOWER & CHICKPEA CURRY WITH STORECUPBOARD FLATBREADS

Steps:

• Heat the oil in a large pan. Add the onion and sizzle for 5-10 mins until softened. Add the garlic, stir for 30 secs, then stir in the curry paste and peanut butter. Stir to combine, then add the cauliflower, chickpeas, coconut milk and 100ml water. Season well, cover with a lid and simmer for 15 mins until the cauliflower has thawed, then uncover and cook for 5 mins more until the sauce is thick.
• Meanwhile, make the flatbreads. Heat a large griddle pan. In a bowl, combine the flour, baking powder and 1/4 tsp salt. Add the coconut milk and mix to form a dough. Break off golf-ball-sized pieces of dough and roll out as thinly as you can on a lightly floured surface. Place in the pan and cook for 1-2 mins each side until charred dark brown and puffed up. Serve the curry with the flatbreads, scattered with coriander, if you like.