50ml veg oil
½ an onion finely chopped
3 garlic cloves, finely chopped
8 cauliflower florets
1 medium sized sweet potato, cut into 2cm pieces
250g sliced squash or pumpkin
½ tsp of coriander seeds
2g toasted cumin seeds
½ tsp of turmeric
1 tsp curry powder
15g agave
10g salt
2g crushed black pepper
2 tbsp of curry paste as per above recipe
4 diced dates diced
5 diced apricots diced
15g golden raisins
15g toasted flaked almonds
300ml veg stock
400ml coconut milk
Coriander leaves
100g chickpeas
3 plum tomato diced
20g butter
1 finely diced onion
10g of finely chopped ginger
2 garlic cloves grated with a micro plane
Tie below spices in muslin
1 cinnamon sticks
2 cloves
4 cardamom pods split
2 strips lime zest
200g basmati rice rinsed and washed and soak for 20 minutes in cold water
200ml VEG stock
200ml coconut milk
3g Salt
Toasted sweet coconut
Chopped pistachios, toasted sliced almonds
Golden raisins, currants
Lemon juice
Salt to taste
Heat the oil in a heavy-based saucepan on a medium heat, add the onion, sweet potato, cauliflower florets, pumpkin and cook for 5-7 minutes to sweat and colour a little.
Add the garlic, spices, seasoning and agave syrup, cooking for another minute.
Add the dried fruit, curry paste, cooking for one more minute, then pour in the veg stock and coconut milk, bringing the liquid to a simmer, placing the lid on and cook gently for about 15-20 minutes.
Add the toasted flaked almonds and the coriander at the end
Melt the butter in a pan, add the onions, ginger and garlic and cook without colour till tender, then add the liquids sugar and salt to taste and bring to a simmer.
Add the rice and bring back to the simmer then cover with parchment paper and a lid, cook at a low simmer for 12 mins then leave to sit for 5 minutes.
Once the rice is cooked finish as below
Serve with the mixed nuts fruit and coconut finish with a little lemon zest.
50ml veg oil
½ an onion finely chopped
3 garlic cloves, finely chopped
8 cauliflower florets
1 medium sized sweet potato, cut into 2cm pieces
250g sliced squash or pumpkin
½ tsp of coriander seeds
2g toasted cumin seeds
½ tsp of turmeric
1 tsp curry powder
15g agave
10g salt
2g crushed black pepper
2 tbsp of curry paste as per above recipe
4 diced dates diced
5 diced apricots diced
15g golden raisins
15g toasted flaked almonds
300ml veg stock
400ml coconut milk
Coriander leaves
100g chickpeas
3 plum tomato diced
20g butter
1 finely diced onion
10g of finely chopped ginger
2 garlic cloves grated with a micro plane
Tie below spices in muslin
1 cinnamon sticks
2 cloves
4 cardamom pods split
2 strips lime zest
200g basmati rice rinsed and washed and soak for 20 minutes in cold water
200ml VEG stock
200ml coconut milk
3g Salt
Toasted sweet coconut
Chopped pistachios, toasted sliced almonds
Golden raisins, currants
Lemon juice
Salt to taste
Heat the oil in a heavy-based saucepan on a medium heat, add the onion, sweet potato, cauliflower florets, pumpkin and cook for 5-7 minutes to sweat and colour a little.
Add the garlic, spices, seasoning and agave syrup, cooking for another minute.
Add the dried fruit, curry paste, cooking for one more minute, then pour in the veg stock and coconut milk, bringing the liquid to a simmer, placing the lid on and cook gently for about 15-20 minutes.
Add the toasted flaked almonds and the coriander at the end
Melt the butter in a pan, add the onions, ginger and garlic and cook without colour till tender, then add the liquids sugar and salt to taste and bring to a simmer.
Add the rice and bring back to the simmer then cover with parchment paper and a lid, cook at a low simmer for 12 mins then leave to sit for 5 minutes.
Once the rice is cooked finish as below
Serve with the mixed nuts fruit and coconut finish with a little lemon zest.
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