Eoin Sheehan’s Winter Warmer Vegetable Curry with Cauliflower Rice

Ingredients

Ingredients

• 300g mixed vegetables (e.g., carrots, parsnips, swede/turnip, Brussels sprouts)
• 200g cauliflower, chopped into florets
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 small piece of ginger, grated
• 1 can (400ml) coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder (adjust to taste)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh coriander to garnish

Method

Method

1. Wash and chop all the winter vegetables into bite-sized pieces.
2. For the cauliflower rice, remove the leaves and stem from the cauliflower and grate the florets using a box grater or a food processor.
3. In a separate pan, heat a little olive oil over medium heat.
4. Add the grated cauliflower and sauté for 5-7 minutes until it's tender but not mushy.
5. Season the cauliflower rice with a pinch of salt and pepper.
6. In a large pan, heat some olive oil over a medium heat.
7. Add the chopped onions, minced garlic and grated ginger.
8. Sauté until the onions are translucent. Add the curry powder, ground cumin, ground coriander, turmeric, and chilli powder.
9. Stir well to coat the aromatics in the spices.
10. Add the mixed vegetables to the pan. Stir and cook for 5-7 minutes until they start to soften.
11. Pour in the coconut milk, and season with salt and pepper.
12. Bring the curry to a simmer and let it cook for another 10-15 minutes until the vegetables are tender.
13. Taste and adjust the seasoning if needed. If you prefer a spicier curry, you can add more chilli powder.
14. Serve the warm winter curry on the bed of cauliflower rice with a garnish of fresh coriander. Optionally, add a breast of chicken for a chicken vegetable curry alternative. And Enjoy!