Takamaka Cauliflower & Chickpea Curry
A great Spring Curry high in phytochemicals!
Thanks to Functional Medicine specialist Coach Pete Williams for sharing his tasty recipe!
Takamaka Coconut Oil – use as you like – we like 1-2 tablespoons
2 x knobs of Butter
2 x Garlic Cloves, peeled and minced
5cm size of Ginger
1-2 Chillies, chopped
2 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Turmeric
2 x 400g tin Chopped Tomatoes
1 mug Vegetable Stock
1 tsp Tamarind Concentrate
1 x head Cauliflower, cut into small chunks
2 x Potatoes, peeled and cubed
1 x Parsnip, peeled and cubed
1 mug of Cooked Chickpeas
Juice of 1/2 Lime
1 mug of Natural Yogurt
1 small bunch of fresh mint, chopped
1 small bunch of fresh coriander
Salt and freshly ground pepper to taste.
Melt butter and coconut oil in a large pot over a medium heat, add garlic, ginger and chilles.
Saute briefly, then add the cumin, coriander and turmeric, and give the mixture a couple of stirs.
Add the tomatoes and stock to the pot and bring to a simmer.
Dissolve the tamarind concentrate in a tablespoon or two of hot water and add to the pot.
Next stir in the vegetables and chickpeas.
Cover and simmer for 15 mins, until the veggies are tender.
Remove from heat and stir in the lime, yogurt and fresh herbs.
Season with salt and pepper to taste.
Serve on a bed of Basmati rice or on its own which is what we choose!