This recipe is one I didn’t originally plan on posting to the blog, but I got enough requests after sharing it on Instagram that I decided it had to be written up! Last week, I was in my ‘meal prep’ mode for a week of work at the hospital plus two on call shifts, and I was really feeling like whipping a big old one-pot curry wonder. So that’s what I did! For some reason, I had a bit of a hankering for using cauliflower as a key ingredient. I’ve been meaning to create a ‘Massaman’ style curry for my blog too, but I didn’t quite have everything I wanted in stock – so this recipe was a ‘everything from the fridge’ cook up! I hope you guys enjoy it – I’ve used some of my (well-known!) favourite spices like turmeric, cinnamon, cumin and ginger, and the end result is a good one, trust me! I’ve included the option of adding tofu or a meat alternative if you did want to bulk this out a bit. If using tofu, just add it with the tomatoes and yoghurt, and if using meat like chicken breast pieces, then cook those with the onions, and add the veg when the chicken is done!
Recipe (Serves 5)
- 1 tbsp extra virgin olive oil
- 1 clove of garlic, finely minced
- ¼ tsp medium chili powder
- ½ tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 red onion, diced
- 1 red chili, seeds removed and finely diced
- 200g mushooms, stalks removed and chopped
- 2 cups of cauliflower florets
- 1 cup of broccoli florets
- 1 yellow or red bell pepper, de-seeded and chopped
- 1 400g tin of chickpeas, rinsed & drained
- 1 400g tin of chopped tomatoes
- 500ml of vegetable stock or water
- 1 500g pot of natural yoghurt (I used Alpro)
- Optional: 1 block (300g) of tofu, chopped into 1 inch chunks (I use smoked tofu, but you could use fresh tofu, tempeh, or a meat alternative too)
- Add the olive oil to a pot on the hob, and set it to medium heat.
- Add the garlic, chopped chili and onion to the pot, and cook for 3-4 minutes until translucent.
- Add the the spices and cook for another 2-3 minutes until the onions are coated.
- Add the rest of the vegetables, and cook for another couple of minutes, then add the chopped tomatoes and water.
- Add the chickpeas and tofu, and mix everything up.
- Bring to the boil, and then turn down the heat and simmer for 15 minutes.
- Finally, add the yoghurt, and continue to simmer for another 10 minutes.
- You’re good to go! Serve with a side of brown rice or greens, or whatever you fancy yourself!
Enjoy guys! Feel free to make this recipe your own – that’s why it’s a ‘chuck it in’ curry! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x