*N.B this is a paid advertorial with Tilda Rice*
One of my favourite things to make at home is curry. I love the colours, the smells, the beautiful, earthy spices. The flavours, the range of tastes you can find…
And, I love how easy it is to throw together! Simply add your ingredients into a pot and slow cook or simmer, and you have a delicious meal.
As a nut butter lover, one of my favourite curries is satay. Creamy, rich and delicious, I adore the flavours of ginger, lime and salty tamari with the nut butter running through.
When Tilda asked me to create a new recipe with their Garlic & Ginger Super Grains, I knew that it would perfectly with a Satay sauce. And so, this vegan-friendly curry – a Cauliflower & Chickpea Satay Curry, to be precise! – was born.
This is a super rich and creamy curry, but it is intensely satisfying and full of flavour. As with most curries, the beauty of it is that you can adapt it to your own tastebuds – more or less heat, if you fancy, or even more nut butter if you’re an addict like me!
The flavours of the ginger, nut butter and lime work beautifully with the Tilda Garlic & Ginger Super Grains, which contains brown basmati, black and red rice and is utterly delicious! There are also lots more versions to try – I’m also a big fan of the Sweet Potato, Chilli & Coconut flavour, which contains quinoa, brown basmati and sorghum.
This meal also comes packed with healthy fats and plant-based proteins, thanks to the chickpeas. And, when served with the grains, lots of complex carbs. A pretty balanced meal, all in all! And a lot healthier than an Indian takeaway…
If you’re cooking for just one or two, this is also a fantastic dish to make at the start of the week – the flavours really develop as the days go on (I LOVE curries on day two or even three!), so make it in batch and enjoy!
What are your favourite curries to prepare and enjoy? Let me know!
Satay-Style Cauliflower & Chickpea Curry
- Serves 4-6
- 1 red onion
- 3 garlic cloves, minced
- 1 inch fresh ginger, peeled and minced
- 1 small red chilli, deseeded and sliced (optional)
- 1 tbsp tomato puree
- 1 400ml tin light coconut milk
- 1/2-3/4 cup vegetable stock
- 1/2 cup – 3/4 cup peanut or almond butter
- One tin chickpeas, drained
- One large cauliflower, broken into florets
- One sweet potato, peeled and chopped
- 1-2 tbsp brown rice syrup or honey
- 1.5 tbsp tamari
- 1/2 – 1 tsp chilli flakes or mild chilli powder (I like to add more for spice)
- Juice one lime
- Salt and pepper, to taste
- Fresh coriander and lime juice, to serve
- Tilda Super Grains, to serve
- Heat some coconut oil in a pan. Gently fry the onion for a few minutes. Add in the garlic, ginger, chilli and tomato puree and cook for a few more minutes, or until the onion is translucent.
Add the coconut milk, 1/2 a cup of vegetable stock, 1/2 a cup of peanut butter and stir. Add in the cauliflower, chickpeas and sweet potato and stir. Add in more vegetable stock to cover the ingredients, if needed.
Stir through the sweetener (add it to taste – I like less!), tamari, chilli flakes and lime juice and season to taste. Add more nut butter for a stronger taste, if desired.
Bring to the boil, then cook on a simmer until the vegetables are cooked and the curry sauce has thickened (around half an hour or an hour for a thick sauce). Check your seasoning again before serving.
Once ready to serve, prepare your Tilda Super Grains according to packet instructions. Serve the curry in bowls alongside your grains, sprinkled with fresh coriander and a squeeze of lime juice.