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
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
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
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!
Frequently Asked Questions
What is the preparation time for Tikka Cauli Curry?
The preparation time for Tikka Cauli Curry with fluffy quinoa & toasted coconut flakes is between 20 and 35 minutes.
What is the total time required to make Tikka Cauli Curry with fluffy quinoa & toasted coconut flakes?
The total time required to make Tikka Cauli Curry with fluffy quinoa & toasted coconut flakes is between 35 and 50 minutes.
How many servings does Tikka Cauli Curry provide?
4 servings
What are the main ingredients in Tikka Cauli Curry?
Butter Beans, Cauliflower Florets, Coconut Flakes, Coconut Milk, Fresh Coriander, Onion, Onions, Quinoa, Spice & All Things Nice Tikka Curry Paste, Tomato Passata
What is the nutritional information of Tikka Cauli Curry?
Calories: 820, Carbs: 107 grams, Fat: grams, Protein: 25 grams, Sugar: 20.8 grams, Salt: 306 grams
How do I prepare Tikka Cauli Curry?
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. 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). 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!
What should be prepared from my kitchen to make Tikka Cauli Curry?
Butter Beans, Cauliflower Florets, Coconut Flakes, Coconut Milk, Fresh Coriander, Onion, Onions, Quinoa, Spice & All Things Nice Tikka Curry Paste, Tomato Passata
How many calories does Tikka Cauli Curry have?
820 calories
How much fat content does Tikka Cauli Curry have?
grams
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