My eldest has recently taken a disliking to curry. I used to be able to get him to eat it and could therefore hide lots of veggies in it too, but he is starting to find more and more things spicy. He will occasionally still eat it if it doesnt have any obvious vegetables to be seen and I keep it quite mild, otherwise it is a no go. Unfortunately he wouldn’t even try this, the sight of the cauliflower was enough to put him off, however my youngest LOVED it big time. She demolished a big bowl of it yesterday and had seconds again today.
Chicken and Cauliflower Curry
Serve 4 (2 adults and 2 children) with some leftover to freeze
- 500g of chicken thigh (skinned and all fat removed), cut into smaller pieces
- 500g of cauliflower, broke into florets
- 1 large onion, finely chopped
- 2 sticks of celery, finely chopped
- 1 large carrot, finely chopped
- 4 cloves of garlic, crushed
- 1 teaspoon of fresh grated ginger
- 2 large ripe tomatoes, skinned and deseeded, then roughly chopped
- 2 tablespoons of tomato paste
- 500ml of no added salt chicken stock
- 6 cardamom pods
- 4 cloves
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 2 teaspoons of turmeric
- 1 teaspoon of garam masala
- 1 teaspoon of chilli powder
- 1/2 teaspoon of all spice
- 2 teaspoons of olive oil (4 syns)
- Black Pepper
- fresh coriander to serve
Heat a large saucepan over a medium high heat, add the olive oil and then fry the onion, celery, carrots, garlic and ginger until softened.
Add all the spices, tomatoes and tomato paste and stir to evenly coat all the vegetables until you have a kind of paste like mixture.
Add the stock and place in the chicken thigh meat, bring to the boil, then reduce heat and simmer for approx 1 hour.
Add the cauliflower half way through cooking time, you don’t want to over cook it so that it all falls to pieces, I like to have chunks of cauliflower in the curry.
Serve with some chopped coriander and steamed rice.