Sunday, 31 May 2015

Roast cauliflower and lamb curry

Sometimes I just want something different.  I don't have lamb very often but it's something I really like.  What makes this extra specially nice is roasting the cauliflower first; if you've never roasted cauliflower (or broccoli for that matter) you're missing a good thing.

Ingredients (makes four portions).

1 head of cauliflower, broken into florets
approx 400g lamb - I used a pack of two generously sized leg steaks which I cut up and trimmed
1 large onion
1 can chickpeas, drained
A large handful of small-diced butternut squash (I was making the pork and squash casserole in the slow cooker at the same time and physically couldn't fit any more in)
Fine green beans, chopped into small bite sized pieces
1 yellow or orange (or just sweet!) pepper
1 can light coconut milk
2 cloves garlic
1 tsp green chili paste
Mango chutney - approx 1 tbsp.

Your favourite curry powder or paste, to your taste.

You also need, for roasting purposes:
A baking dish or tray big enough for your broken  up cauliflower
1 tsp cumin
1 tsp turmeric
half tsp cinnamon
half tsp paprika
pinch of chili flakes (optional)

Very easy - pre heat the oven to 180ish and in the roasting tray, combine the caulflower, oil and spices, turning it all around so it's evenly coated.  Stick it in the middle of the oven for about 20 minutes, take it out and turn it/check it, and back in for another 15-20.

In a large pan, cook the onions and lamb together til the onions are soft and the lamb is sealed.  Add the garlic and allow it to soften, before adding in the pepper, beans and squash, coconut milk, chili paste and curry powder or paste.  Allow it all to come together til the veggies are soft.  Add the chickpeas and the roasted cauliflower and stir it all together.

Finally add a large tbsp of mango chutney to finish it and stir it through.

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