- 3 tbs almond flakes
- 2 big sweet potatoes (ca. 500g á)
- olive oil
- 1 red onion
- 6 cloves of garlic
- 2,5 cm piece of ginger
- bunch of fresh coriander
- 1 red chili
- curry for seasoning
- 1 big tbs of korma paste
- 400g can of chickpeas
- 1 big cauliflower
- 1 lemon
- 200g feta cheese
- 2 dl natural yogurt
- Start with roasting almond flakes in a big wok pan. Put aside when they have a nice color.
- Brush and cut sweet potatoes to 2 cm cubes and put into the pan with a lug of olive oil. Cook for 5 minutes (or longer so that all potatoes get a nice brown color).
- Season with curry and korma paste and cook for 1 minute.
- Chop garlic cloves, onion, ginger, chili and koriander (leave some leaves for serving ) and add into the pan. Cook for 5-10 minutes or until onions are softened.
- Add chickpeas and the stock from the can. Add 6 dl of cooking water, bring to the boil and let cook for 30 minutes or until you are pleased with the consistency.
- Then the cauliflower: for the rice put all the flower parts in a blender. Mix until consistency is similar to rice. Don't toss away the remaining cauliflower pieces. Instead, chop them a bit smaller and add to the wok pan.
- Put your "rice" to an microwave-proof bowl and cook with full whack for 7 minutes.
- Press your lemon juice to the curry and add feta cheese in small pieces. Serve with yogurt, almond flakes and coriander leaves.
Our philosophical thoughts of the recipe:
This recipe is an absolute delight! Even meat lover Mikko ranked this to his top five favorite dishes. Even better, the recipe makes more than 12 servings. It is very filling and taste gets better after a few days.
Original recipe is from Jamie Oliver’s book “Save with Jamie”.