Cauli Curry and Seedy Flapjacks

1hr

4 Servings

Cauli Curry and Seedy Flapjacks

Equipment

Knife, chopping board, pestle and mortar, swiss roll tin or similar ( 23 x 33cm)
Parchment, frying pan, small saucepan, 1 x mixing bowl

Steps

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.

Ingredients

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

To serve:

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)

75g flour