Friday Food Club: Cauliflower and pea korma
As small day-to-day victories go, there isn’t much that beats the Friday feeling.
When the end of the week rolls around and you know the weekend is yours for the taking there’s only one way to celebrate – with a takeaway.
But what if we told you there was a way to indulge in a seriously mouthwatering fakeaway that could save you a few extra pounds in more ways than one?
In our second serving of the Friday Food Club, in association with Ludo’s Primal Wellness, we’re plating up a cauliflower and pea korma that’ll have your local takeaway shaking in its boots.
Resisting the temptation to reach for the phone and order your weekly favourite might seem tough but our fakeway is ready in just 20 minutes – that’s quicker than a delivery!
What’s more it’s healthier but still packed with flavour.
Enjoy on its own or throw in your favourite meat or fish if you’re looking for something a little extra.
Preparation: 5 minutes
Cooking time: 15 minutes (maybe longer if adding meat or fish of your choice)
From pantry to plate: 20 minutes
What you’ll need: ingredients
- 250g frozen peas
- 3 cloves of garlic
- a thumb-size piece of fresh ginger
- ½ a fresh red chilli
- 4 scallions
- 1 head of cauliflower/broccoli
- 1 large red pepper
- 1½ tablespoons oil
- 1 teaspoon cumin seeds
- 1 x 400ml tin of coconut milk
- 1 x 400g tin of chopped tomatoes
- 1½ tablespoons curry powder
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons sea salt
- 1 tablespoon maple syrup
- juice of ½ a lime
- a small bunch of fresh coriander (optional garnish)
- flaked almonds (optional garnish)
- chilli flakes (optional garnish)
Step by step guide
- Put the frozen peas into a bowl of boiling water to thaw.
- Peel and finely chop the garlic and ginger.
- Finely slice the chilli, removing the seeds if you don’t like it too spicy. Finely slice the scallions.
- Cut the cauliflower/broccoli florets off the stalk and chop them into small bite-size pieces.
- Deseed and finely chop the red pepper.
- Put the oil into a large pan over high heat. Once the pan is hot, add the garlic, ginger, chilli, and scallions and cook for 1½ minutes, stirring regularly.
- Next, add the cauliflower/broccoli, red pepper and cumin seeds and cook for 2 minutes, stirring regularly.
- Drain the peas and add these along with the remaining korma ingredients, bring to the boil, then reduce to a simmer for 2 minutes.
- Remove from the heat. Roughly chop the coriander and sprinkle over each serving, along with some flaked almonds and our old favourite – chilli flakes!
Three health benefits of curry powder
- Curry powder is packed with antioxidants such as curcumin, pinene and lutein. Eating antioxidant-rich foods can reduce oxidative stress – a condition that’s associated with conditions such as heart disease.
- It also helps to improve digestive health because it largely contains turmeric and ginger. Turmeric helps strengthen healthy bacteria in your cut and helps make digesting food easier. Meanwhile, ginger is known to help settle nausea and upset stomachs.
- What’s more, it helps reduce inflammation. The turmeric in curry powder plays an important part in making it a medicinal superfood as its active compound curcumin blocks several inflammatory chemicals, reducing inflammation throughout the body.
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