Simmered in a luscious combination of tomato passata and creamy coconut milk, this cauliflower curry becomes a velvety & luxurious experience. The addition of beans provides a protein-packed bite and adds an extra layer of texture to the dish. Garnished with fresh coriander for a touch of freshness.
Tikka Cauli Curry
Tikka Cauli Curry
with fluffy quinoa & toasted coconut flakes
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butter Beans
- Cauliflower Florets
- Coconut Flakes
- Coconut Milk
- Fresh Coriander
- Onion
- Onions
- Quinoa
- Spice & All Things Nice Tikka Curry Paste
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Place the coconut flakes in a pot over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
PREP STEP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the cauliflower pieces until starting to soften, 5-6 minutes (shifting occasionally).
CURRY
When the onion & cauli are slightly softened, add the curry paste to the pot. Fry until fragrant, 1-2 minutes. Pour in the tomato passata, the coconut milk, and 100ml of water. Mix until combined. Simmer until reduced and slightly thickened, 10-12 minutes. In the final 2-3 minutes, add the drained beans, a sweetener (to taste), and seasoning.
NICE ‘N WARM
Plate up the quinoa and top with the cauli curry. Garnish with the chopped coriander and the toasted coconut flakes. Well done, Chef!
Quinoa - 100ml
Coconut Flakes - 10g
Onion - 1
Cauliflower Florets - 150g
Spice & All Things Nice Tikka Curry Paste - 15ml
Tomato Passata - 100ml
Coconut Milk - 100ml
Butter Beans - 60g
Fresh Coriander - 3g
QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Place the coconut flakes in a pot over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
PREP STEP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the cauliflower pieces until starting to soften, 5-6 minutes (shifting occasionally).
CURRY
When the onion & cauli are slightly softened, add the curry paste to the pot. Fry until fragrant, 1-2 minutes. Pour in the tomato passata, the coconut milk, and 200ml of water. Mix until combined. Simmer until reduced and slightly thickened, 10-12 minutes. In the final 2-3 minutes, add the drained beans, a sweetener (to taste), and seasoning.
NICE ‘N WARM
Plate up the quinoa and top with the cauli curry. Garnish with the chopped coriander and the toasted coconut flakes. Well done, Chef!
Quinoa - 200ml
Coconut Flakes - 20g
Onion - 1
Cauliflower Florets - 300g
Spice & All Things Nice Tikka Curry Paste - 30ml
Tomato Passata - 200ml
Coconut Milk - 200ml
Butter Beans - 120g
Fresh Coriander - 5g
QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Place the coconut flakes in a pot over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
PREP STEP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the cauliflower pieces until starting to soften, 7-8 minutes (shifting occasionally).
CURRY
When the onion & cauli are slightly softened, add the curry paste to the pot. Fry until fragrant, 2-3 minutes. Pour in the tomato passata, the coconut milk, and 300ml of water. Mix until combined. Simmer until reduced and slightly thickened, 12-15 minutes. In the final 2-3 minutes, add the drained beans, a sweetener (to taste), and seasoning.
NICE ‘N WARM
Plate up the quinoa and top with the cauli curry. Garnish with the chopped coriander and the toasted coconut flakes. Well done, Chef!
Quinoa - 300ml
Coconut Flakes - 30g
Onions - 2
Cauliflower Florets - 450g
Spice & All Things Nice Tikka Curry Paste - 45ml
Tomato Passata - 300ml
Coconut Milk - 300ml
Butter Beans - 180g
Fresh Coriander - 8g
QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST
Place the coconut flakes in a pot over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
PREP STEP
Return the pot to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the cauliflower pieces until starting to soften, 7-8 minutes (shifting occasionally).
CURRY
When the onion & cauli are slightly softened, add the curry paste to the pot. Fry until fragrant, 2-3 minutes. Pour in the tomato passata, the coconut milk, and 400ml of water. Mix until combined. Simmer until reduced and slightly thickened, 12-15 minutes. In the final 2-3 minutes, add the drained beans, a sweetener (to taste), and seasoning.
NICE ‘N WARM
Plate up the quinoa and top with the cauli curry. Garnish with the chopped coriander and the toasted coconut flakes. Well done, Chef!
Quinoa - 400ml
Coconut Flakes - 40g
Onions - 2
Cauliflower Florets - 600g
Spice & All Things Nice Tikka Curry Paste - 60ml
Tomato Passata - 400ml
Coconut Milk - 400ml
Butter Beans - 240g
Fresh Coriander - 10g
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