It’s happened. I’ve ventured into Asian cooking. For a very long time, sushi was the only Asian food I knew how to make and let’s be honest, that’s a shame. There’s such a great wealth of new flavours and combinations that I’ve never experimented with before… But it ends now. I have officially made my first ever curry. And it’s delicious. Since this is a completely new dish to me I used this recipe as a base and adapted it slightly to fit what I like and had at home.
Ingredients
150g brown rice
400g cauliflower
200g chickpeas
125g pineapple (I used canned)
200ml coconut milk
125ml water
1/2 vegetable stock cube
2cm piece of ginger
heaping tsp curry powder
Serves 2
Start by boiling your rice. When it’s done, drain it and let sit with the lid on. Meanwhile, cut your cauliflower into florets, boil it for 3 minutes, then drain.
Put your water, stock cube, coconut milk, chickpeas and curry powder into a pot and bring to a boil. Add the cauliflower and ginger and cook for 5 minutes. Take off the heat and add your pineapple, cut into little pieces.
It’s a super simple recipe, great for a first curry, haha! It’s not that different from all the stews I make actually, just using different flavours. The orgininal recipe called for coriander, I decided to leave it out but it might be really good with this.
This is such a quick and easy dish, just how I like them. I hope you love it as much as I do if you try it out!
