Food Magazine - September 2021 - Issue 15

FRESH AND DELICIOUS SPRING RECIPES With a chill still lingering in the air, this hot and hearty Chicken and Cauliflower Curry is the perfect transitional dish as we move from winter to spring.

SACHA VAN NIEKERK Ingredients: 4 tsp coconut oil 2 onions finely chopped 2 garlic cloves chopped garlic Knob of freshly grated ginger 4 chicken breasts sliced into chunks 2 cups cauliflower florets about half a small cauliflower, 2 tsp garam masala 2 tsp smoked paprika 1/2 tsp cumin seeds 2 tsp coriander seeds 400ml full fat coconut milk 1/2 tube of tomato purée Salt and pepper to season.

Method: In a large pan, fry the chopped onions in coconut oil over medium heat for 10 minutes and then add the chicken. Fry the chicken, just until brown.

Doesn’t have to be fully cooked and do not overcook. Add the cauliflower until the edges are crisp and golden brown. Add the garlic and ginger and cook for 5 minutes. Add the spices, coating the chicken and cook for 2 minutes to release the flavours.Add the coconut milk and tomato purée and stir in. Season with salt and pepper to your own taste. Simmer on low heat for 20 minutes until the chicken is cooked through and the sauce has thickened. Serve with turmeric rice and parsley. | By @eating_with_h.e.r