2 servings 15 minutes preparation time 50 minutes cook time
1 medium cauliflower including the leaves
2 tbsp olive oil
1 onion roughly chopped
1 tsp turmeric
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground coriander
1 tsp chilli flakes
3 cloves garlic sliced
1 knob ginger grated
3 cups cherry tomatoes chopped in half
2 cups water
4 tbsp coconut yogurt or cream
2 handfuls kale
1 tsp sea salt
Twist black pepper
To make the flatbreads;
1 cup gram flour
1 cup water
1 tsp Apple cider vinegar
1 tbsp olive oil or rapeseed
1/2 tsp sea salt
1 tbsp black sesame seeds (optional)
Remove the outer leaves of the cauliflower. Cut cauliflower up into florets, add everything to a large roasting pan.
Roast on 180c for 20 minutes, then turn. You can remove the leaves at this stage if they are cooked and crispy. If they’re not ready keep an eye on them and remove when done.
Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.
Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the cherry tomatoes.
Cook for a further 5-6 minutes then add in the water, cauliflower, cauliflower stalks (chopped up) and kale. Simmer for 5 minutes.
Finally season well and stir in the coconut yogurt.
To make the flatbreads;
Preheat a non stick frying pan with a little olive oil.
Add the ingredients to large bowl and mix until you get a think batter. Allow to sit for 10-15 minutes.
Spoon the mixture a 1/4 cup full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden.
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