Butter Cauliflower And Coconut Sambal Recipe

Weve topped a spicy, crunchy sambal to this quick and easy vegetarian curry with paneer.

The ingredient of Butter Cauliflower And Coconut Sambal Recipe

• 80ml 1 3 cup vegetable oil
• 300g cauliflower cut into florets
• 2 carrots peeled coarsely chopped
• 2 zucchini thickly sliced
• 120g 1 2 cup butter chicken paste medium
• 400ml can coconut cream
• 400ml can coconut milk
• 90g 1 3 cup tomato paste
• 400g can chickpeas rinsed drained
• 200g pkt paneer sliced
• 6 silverbeet leaves stalks trimmed leaves coarsely shredded
• 55g 1 3 cup roasted salted cashews coarsely chopped
• 1 3 cup fresh coriander sprigs
• ground paprika to serve
• 4 roti warmed brushed with melted butter
• 130g 1 2 cup greek style yoghurt
• 50g 2 3 cup shredded coconut
• 1 teaspoon ground turmeric
• 1 long fresh red chilli sliced

The Instruction of butter cauliflower and coconut sambal recipe

• heat 60ml 1 4 cup oil in a large deep heavy based frying pan over medium high heat add the cauliflower and cook turning occasionally for 5 minutes or until golden transfer to a microwave safe bowl
• add the carrot to the pan cook for 2 minutes or until golden add the zucchini and cook for 3 minutes or until golden add the butter chicken paste and cook stirring for 30 seconds or until aromatic stir in the cream milk and tomato paste then the chickpeas bring to the boil reduce heat to low and simmer for 10 minutes or until the vegetables are almost tender
• meanwhile cover the cauliflower bowl with plastic wrap microwave on high for 3 minutes or until tender
• to make the coconut sambal heat a small frying pan over medium heat add shredded coconut cook stirring for 2 minutes or until golden add the turmeric transfer to a small stir in chilli transfer to a bowl and set aside until ready to use
• heat the remaining 1 tbs oil in the frying pan over medium heat add the paneer and cook for 2 minutes each side or until golden
• add the silverbeet to the curry mixture and simmer for 2 minutes or until just wilted season divide the curry mixture among serving bowls top with the cauliflower paneer cashews and coriander sprinkle with coconut sambal and paprika serve with the roti and yoghurt

Nutritions of Butter Cauliflower And Coconut Sambal Recipe

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