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Anna's Curry Coconut Cauliflower with CoppaFeel!
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We spent a full day in the kitchen cooking up and absolute storm with the world’s best vegetarian chef, Anna Jones. You can find this incredible cauliflower curry recipe in her book The Modern Cook’s Year. This recipe is a delicious and healthy dinner that’s perfect for any night of the week for all of the family.
We hope you love this recipe! You can find the full details on our website bosh.tv. Keep your eyes peeled with more recipes featuring Anna Jones!
Like this? Get your hands on Anna Jones’ cookbook The Modern Cook’s Year: https://goo.gl/XtPygr
For the cauliflower
- 1 large cauliflower or 2 small ones
- 600g potatoes
- 4 tbsp coconut oil
- A thumb-sized piece of ginger, peeled
- 4 green chillies
- 4 cloves of garlic, crushed
- 1 tbsp black mustard seeds
- 2 tsp ground turmeric
- 1 x 400ml tin coconut milk
- 1 unwaxed lemon, cut in half
- Dairy-free coconut yoghurt
- Crushed almonds
- Small bunch of coriander
Preheat the oven to 220℃/200℃ fan/gas 7. Fill and boil the kettle.
Using a pair of scissors cut the large leaves and stalks away from the cauliflower. You can leave the little leaves close to the florets - they will go nice and crispy when roasted. Turn the cauliflower upside down and, using a small paring knife, carefully cut a hollow in the middle of the stalk, so that it cooks evenly.
Take a pan big enough to hold the cauliflower, half fill it with water from the kettle and bring it to the boil. Season the water with salt, then immerse the cauliflower and simmer for 6 minutes. Drain the water away, put the lid back on and leave the cauliflower to steam in the residual heat for a further 10 minutes. Meanwhile, cut the potatoes into 2cm pieces, leaving the skin on.
Take an ovenproof dish or pan (that can go on the hob as well) large enough to take the cauliflower. Spoon in the coconut oil, and grate the ginger into the oil.
Finely chop the chillies, discarding the seeds if you wish, then add them to the pan. Add the garlic, then place over a medium heat and let the spices and aromatics cook for a few minutes, until fragrant.
Stir in the mustard seeds and continue cooking until the garlic has softened, then add the turmeric and a big pinch of salt.
Pour the coconut milk into the spice mixture, stir well and season with a little black pepper. When the milk starts to bubble gently, turn off the heat, place the drained cauliflower in the dish, then baste it with the coconut-spice mixture. Throw the lemon halves into the side of the dish too, then scatter the potatoes around; they will sit in the coconut milk.
Bake the cauliflower, basting it occasionally with the spiced sauce in the dish for 40-45 minutes. You want it to catch a little on top. To test if the cauliflower is cooked, insert a small sharp knife into the middle - it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce.
Once it’s perfect, take it out of the oven and transfer to a serving dish, then squeeze over the roasted lemons. Serve in the middle of the table, with little bowls of coconut yoghurt, almonds and coriander for sprinkling on top.