July 1, 2019

Coming from England, we do like a good curry. Fish and chips used to be the number one selling dish in the UK. In the 1990's, it was overtaken by Chicken Tikka Masala, which was reportedly being ordered at restaurants and takeouts by 11 million Brits each week or about 22 percent of the population.
Yes, we all like to eat our comfort foods, just like a good curry. When served with rice pilaf and plain naan bread, chicken tikka contains well over 1,300 calories a portion.

Times are changing, and we are wiser in our choices. We want to be healthier. The taste of the food we make has to be the biggest factor in trying new and bolder foods that are good for us.

I'm giving you a recipe for a spicy cauliflower curry with almond butter, and chick peas that is mixed with a great combination of spices, such as ginger, garlic, chili, turmeric and garam masala. These are wonderful, bold, exotic, flavors that work well together, and they are healthy for you.
Cauliflower is in the cruciferous family of vegetables that contain glucosinolates, dietary compounds associated with health. One cup of cauliflower contains 90 percent of your daily requirements of vitamin C, 20 percent of vitamin K, 15 percent of folate, and 10 percent of vitamin B6.
Chickpeas are packed with 1,436 milligrams of potassium, 24.4 grams of dietary fiber, and 40.9 grams of protein. In one cup, they also have 13 percent of your daily requirement of vitamin C, 48 percent of iron, and 55 percent of vitamin B6.

I eat almonds every day whether raw, made into almond milk, or scattered over a big salad. They are a nutritional power house. One cup gives you 29 grams of protein and 15 grams of dietary fiber, and helps you meet your daily requirements of several vitamins and minerals: 98 percent magnesium, 37 percent calcium, 28 percent iron, 10 percent vitamin B6.

Cauliflower & Almond Butter Curry
Serves 4

1 head of cauliflower, broken into florets
1 tablespoon olive coconut oil
1 onion, peeled and finely sliced
4 cloves garlic, peeled and minced
1 inch ginger, peeled and grated
1 Thai red chili, minced or 1 teaspoon sambal oelek paste
1 teaspoon Curry powder
1 teaspoon Garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
2 tablespoons tomato puree
1 can lite coconut milk
4 tablespoons almond butter
2 cans low sodium chickpeas, drained and rinsed
1 cup low sodium vegetable stock
Sea salt and ground black pepper
2 tablespoons toasted flaked almonds
1 tablespoon freshly chopped cilantro

How to Make:
Cook the cauliflower florets in boiling salted water until tender approx. 4 to 5 minutes, then remove from the pan and drain off a water.

Heat the oil in a large wok or large saucepan over a low heat, add the onions, ginger, chili and garlic and cook until soft approx. 3 to 4 minutes.
Stir in the spices and cook for a further 2 minutes, then add the tomato puree along with the coconut milk and almond butter, mix well, then gradually add the stock until you have a smooth sauce.

Bring the curry sauce to the boil then add the cauliflower and chick peas, taste and season if necessary, then simmer for 8 to 10 minutes. Scatter over the flaked almonds and cilantro, serve with cooked brown rice or mop up the sauce with naan bread.

Chef Mark .

Copyright © 2018, 2019 Mark Allison