INGREDIENTS
- – 2 tablespoons of sunflower oil.
- – 2 tablespoons of coconut oil.
- – 1 piece of cinnamon stick.
- – 6 cardamom pods.
- – 1 clove.
- – 2 tbsp coriander.
- – 1 tbsp of cumin.
- – 1 tbsp black mustard.
- – 1 tablespoon of fenugreek
- – 2 brunoise onions.
- – 1 thumb-sized piece of ginger and turmeric.
- – 2 cloves of garlic.
- – 1 bunch of cilantro.
- – 6 peeled tomatoes (canned or recent).
- – 1 cup of Turkish lentils.
- – 1 head of cauliflower.
- – 1 granada.
- – Toasted almonds.
- – Ask.
Cauliflower in curry sauce
PROCEDURE:
For the sauce:
1. Warmth sunflower oil and coconut oil in a pot. We toast the spices, first the biggest diameter ones after which the smallest ones.
2. Then we brown the onion.
3. Within the blender we course of the ginger, turmeric, garlic, and coriander stems (We save the leaves for plating).
4. We will add just a little water to course of higher. We add this to the onion that’s already cooked, and we additionally cook dinner it. We add the peeled tomatoes, and cook dinner them too, for no less than half-hour. We will add water whether it is dry and add the Turkish lentils. We add salt to style. When they’re tender, we allow them to cool just a little and course of.
For the cauliflower:
1. Reduce the cauliflower into quarters and blanch for 4 minutes.
2. Then we paint it with garlic oil, add salt and bake them. Or it can be grilled. When it’s golden brown it’s prepared.
3. We end with pomegranate, coriander leaves, mint and almonds.
