Ready to mix it up your kitchen routine? Try this insanely tasty curry – packed with lots of nutrients and spice! This dish is full of fibre, great source of nutrients and also antioxidants.

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INGREDIENTS

4 large beetroot – peeled and cut into bite-sized chunks

olive oil

1 large cauliflower cut into bite-sized florets

1 TBS coconut oil

1 onion, diced

2 garlic cloves, finely chopped

1 TBS medium curry powder

1 TSP ground cumin

1/2 TSP grounded cinnamon

1 TSP ground ginger

1 bar of coconut cream

Handful of coriander roughly chopped (optional)

Salt and pepper

METHOD

Put the beetroot into a large baking tray, drizzle with olive oil, add a pinch of salt and pepper, then place in the oven for 25 minutes at 220c ⠀⠀⠀⠀⠀⠀⠀⠀
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Add the cauliflower in a separate baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 10–15 minutes until the cauliflower is lightly charred⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once the beetroot and cauliflower are in the oven, add the coconut cream bar to 100ml of hot boiling water to soften the bar. Place a large pan over a medium heat and add the coconut oil, add the onion and garlic, stir in and cook for 10 minutes until soft and translucent ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Remove both beetroot and cauliflower once cooked and set aside. Add the spices into the pan with onions and garlic, cook for 2 minutes, before pouring in the coconut cream and the cooked beetroot. Cover and leave to simmer for 15 minutes⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place all the ingredients apart from the cauliflower in a food processor and blitz to form a smooth sauce, then pour the beetroot mixture back into the pan and add the⠀⠀⠀⠀⠀⠀⠀⠀⠀
cauliflower, leaving to cook for a couple of minutes, add in additional water if a thinner texture is desired⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serve with brown/wild rice and top with chopped coriander