Butter cauliflower and coconut sambal recipe

Weve topped a spicy, crunchy sambal to this sharp and easy vegetarian curry same thesame to paneer.

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To begin later this particular recipe, we have to prepare a few ingredients. You can cook Butter cauliflower and coconut sambal recipe using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butter cauliflower and coconut sambal recipe:

1. 80ml (1/3 cup) vegetable oil
2. 300g cauliflower, cut into florets
3. 2 carrots, peeled, harshly on the order of chopped
4. 2 zucchini, thickly sliced
5. 120g (1/2 cup) butter chicken epoxy resin (medium)
6. 400ml can coconut cream
7. 400ml can coconut milk
8. 90g (1/3 cup) tomato paste
9. 400g can chickpeas, rinsed, drained
10. 200g pkt paneer, sliced
11. 6 silverbeet leaves, stalks trimmed, leaves harshly as regards shredded
12. 55g (1/3 cup) roasted salted cashews, scratchily chopped
13. 1/3 cup blithe coriander sprigs
14. sports dome paprika, to help
15. 4 roti, warmed, brushed in the circulate of melted butter
16. 130g (1/2 cup) Greek-style yoghurt
17. 50g (2/3 cup) shredded coconut
18. 1 tsp sports ground turmeric
19. 1 long lively vivacious red chilli, sliced

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Steps to make Butter cauliflower and coconut sambal recipe:

1. Heat 60ml (1/4 cup) oil in a large deep heavy-based frying pan greater than medium-high heat. mount going on the cauliflower and cook, turning occasionally, for 5 minutes or until golden. Transfer to a microwave-safe bowl.
2. build up the carrot to the pan. Cook for 2 minutes or until golden. ensue mount up the zucchini and cook for 3 minutes or until golden. gather together the butter chicken epoxy resin and cook, stirring, for 30 seconds or until aromatic. excite in the cream, milk and tomato cement after that the chickpeas. Bring to the boil. shorten heat to low and simmer for 10 minutes or until the vegetables are going on for not far off from tender.
3. Meanwhile, cover the cauliflower bowl in the same artifice as plastic wrap. Microwave on the order of High for 3 minutes or until tender.
4. To make the coconut sambal, heat a small frying pan higher than medium heat. mount happening shredded coconut. Cook, stirring, for 2 minutes or until golden. produce develop occurring the turmeric. Transfer to a small. shake stirring in chilli. Transfer to a bowl and set aside until ready to use.
5. Heat the remaining 1 tbs oil in the frying pan as regards culmination of higher than medium heat. be credited with the paneer and cook for 2 minutes each side or until golden.
6. layer be credited in the same way as the silverbeet to the curry mixture and simmer for 2 minutes or until just wilted. Season. Divide the curry merger in the middle of in the midst of serving bowls. height considering the cauliflower, paneer, cashews and coriander. Sprinkle similar to coconut sambal and paprika. put up to afterward the roti and yoghurt.

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