spicy peanut cauliflower curry
- ¾ cup (210g) crunchy natural peanut butter
- ¾ cup (180ml) coconut cream
- 2 tablespoons finely grated ginger
- 2 tablespoons kecap manis (sweet soy sauce), plus extra for drizzling
- ½ teaspoon ground turmeric
- sea salt and cracked black pepper
- 1kg cauliflower florets
- 1 x 400g can chickpeas (garbanzo beans), rinsed and drained
- 2 onions, cut into thin wedges
- 2 long red chillies, sliced
- coriander (cilantro) and basmati rice, to serve
- Preheat oven to 200°C (400°F)+. Line 2 large baking trays with non-stick baking paper.
- Combine the peanut butter, coconut cream, ginger, kecap manis, turmeric, salt and pepper in a large bowl. Add the cauliflower, chickpeas and onions and gently toss to combine.
- Place the peanut cauliflower mixture onto the prepared trays and bake for 25 minutes.
- Add the chilli and bake for a further 20 minutes or until golden, turning halfway.
- Divide between bowls, drizzle with the extra kecap manis and serve with coriander and basmati rice. Serves 4
+ This recipe is sponsored by Miele.
TIP
To keep this family-friendly, go easy on the chilli or leave it out altogether.
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Photography: Chris Court
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