This is a delicious and alkaline vegetable curry with an abundance of oriental flavours.
In my weekly organic vegetable box I recently received a romanesco cauliflower for the first time. I was absolutely amazed by the beautiful looks of it, which looks more like a piece of art than a vegetable. I was even more impressed by its flavours, which is somewhere between a cauliflower and broccoli.
The romanesco cauliflower is part of the brassica family and is low in fat, high in dietary fiber, water, folate, vitamin C and several phytochemicals which are beneficial to human health.
I hope you enjoy this alkaline and flavourful curry!
Romanesco Cauliflower Curry
Serves 2 as a main dish
Serves 4 as a side dish
1 medium sized romanesco cauliflower, cut into florets (if not available you can use cauliflower instead)
1 or 2 large garlic cloves, cut into small pieces
1 red or white onion, chopped
1 tablespoon fresh ginger, cut into small pieces
3 handfuls frozen peas, defrosted
1 handful chopped parsley or fresh coriander
1/2 tablespoon curry powder
1/2 tablespoon garam masala
1 teaspoon grated organic lemon peel
1 tablespoon olive or rapeseed oil
Celtic rock sea salt or himalayan crystal salt
Freshly ground black pepper
Optional: 1 fresh chilli, cut into fine pieces
If served as a side dish cook brown basmati rice as per instructions.
Preheat your oven to gas mark 6 or 200 Celsius. Put the onions, garlic, cauliflower, ginger, lemon peel, garam masala, curry powder, oil, chilli, salt and pepper into a large bowl. Mix all ingredients together and make sure that all vegetables are coated with the oil.
Spread the mixture onto a large baking tray and roast for about 25 minutes whilst turning regularly.
Transfer vegetables into a serving bowl and mix in the peas and fresh parsley or coriander.