Cauliflower & Mushroom Curry

As I’ve already mentioned, I’ve recently started a Keto diet. It’s honestly not something I’d ever have considered, but I’m in desperation mode!

About a year ago I broke my ankle, which obviously put an end to any exercise. But since then the universe seems to have conspired against me, and despite a few enormous bike rides over the summer, I’ve barely been able to do anything. So…it has to be diet-based-weight-loss.

Keto is working so far for me – very early days, but I’ve lost a stone in a week, which I absolutely know is mental and not sustainable, but it’s given me the starting point I need.

So, this wee dish came about because I’m trying to avoid waste, and I had the drained passata from 3 tins of tomatoes left over! And it’s KETO!!!!

It’s a quick and tasty little dish, and I really enjoyed it. As always it can be adjusted to be more spicy, or less-so – just add yogurt or oat milk. Dig in!

Roasted Cauliflower and Mushroom Curry

4-6 Tbs oil/ vegan butter

I small cauliflower

6-8 chestnut mushrooms

½ large onion

3 cloves garlic

1tsp minced garlic paste

1 Tbs garam masala

1 ½ tsp paprika

1tsp cumin

½ tsp cayenne pepper

Approx 2 cups passata (leftover from yesterday’s Moroccan-ish soup)

1 cup water

1 tsp vegan chicken flavour stock

Salt & pepper

6-8 tbs canned coconut milk

Pinch chilli flakes

Coriander to serve

• Heat the oven to 200C and roast the cauliflower florets (tossed in oil and seasoned with salt & pepper) for around 10 mins, then add the cauliflower leaves (similarly tossed in oil).
• While the vegetables are roasting, chop the mushrooms and onions.
• In a small frying pan add a knob of vegan butter and a splash of oil, and saute the mushrooms until brown.  Cooking them separately like this stops them absorbing more water and becoming rubbery.
• In a separate, larger pan gently saute the onions until brown and beginning to caramelise, then add the garlic. 
• Cook for a further minute or two (no more or the garlic will burn), then add the spices and dry fry to release the fragrant oils. Again, don’t overcook or the spices will become bitter.
• Add the leftover passata from the Moroccan-ish soup, the water and the stock powder. 
• Keep checking the cauliflower – you want it to be slightly undercooked when you take it out of the oven as it will continue cooking in its steam.
• Simmer gently until the consistency you prefer is reached, then add a pinch of chilli flakes if you like (optional).
• Add the coconut milk (you can add more or less – or none- according to taste) and simmer for a few minutes.
• Pile up your still warm, straight from the oven cauliflower, add some mushrooms and pour over the piping hot curry sauce.