Cauli Curry and Seedy Flapjacks
Knife, chopping board, pestle and mortar, swiss roll tin or similar ( 23 x 33cm)
Parchment, frying pan, small saucepan, 1 x mixing bowl
For the Curry:
Temper the cumin and coriander seeds in a dry pan for a minute (this extracts the full flavour from spices). Pound spices to a powder using a pestle and mortar.
Add coconut oil to a deep frying pan and fry the onion, along with ginger and spices. Fry on medium heat until translucent. Add the garlic and tomato paste.
After 1 minute, add cauliflower and chickpeas. Stir to coat with the spices.
Next, add the veg stock and coconut milk. Bring to the boil, turn down to simmer for 15-20 minutes, or until cauliflower is tender.
Enjoy with a squeeze of lemon, fresh coriander and a dollop of yogurt, alongside steamed rice.
For the flapjacks:
In a pan over medium heat, melt butter, golden syrup, brown sugar (muscavado for best chewy results) and 1 tsp of vanilla.
In a large mixing bowl combine 375g rolled oats, 75g flour and a handful of seeds or nuts. .
Mix the wet with dry and spread out in a lined Swiss Roll tin ( 25 x 38 cm)
Sprinkle with seeds and bake on middle shelf at 180c/ 350f for 30 minutes or till golden brown.
Cool slightly before cutting into squares.
For the Curry
1 head of cauliflower, cut into florets
1 onion chopped finely
fresh ginger - thumb size
garlic - 1 large clove
400g cooked chickpeas
1 tsp turmeric
1 tsp cumin seeds
1 tsp corriander seeds
2 tbsp tomato puree
1 handful Kale/ spinach
400ml vegetable stock (1 cube)
200ml coconut milk
1 handful fresh coriander, yoghurt, rice
For the Flapjacks
350g butter / coconut oil
2 tablespoons of golden syrup/ maple syrup
150g brown sugar
1 tsp of vanilla
350g rolled oats
50g seeds (sesame/pumpkin/sunflower)