700 g cauliflower, cut into florets (approx. 4 cm)
2 tsp olive oil
1 brown onion (approx. 180 g), cut into quarters
1 tsp garlic paste (see Tips)
1½ tsp ginger paste (see Tips)
1-2 fresh green chillies, trimmed and cut into halves (optional), plus extra sliced for garnishing
90 g tandoori paste (see Tips)
30 g tomato paste
100 g water
20 g almond meal (see Tips)
500 g chicken thigh fillets, cut into pieces (approx. 3 cm)
1 tsp salt
90 g coconut cream
6 sprigs fresh coriander, leaves only, torn into pieces, for garnishing
Tips & Tricks
To make your own garlic paste, ginger paste and tandoori paste, please refer to the recipes on Cookidoo®.
To make your own almond meal, before step 1, place 100-250 g almonds into mixing bowl and mill 8-10 sec/speed 7. Use 20 g almond meal as required in recipe. Store remaining almond meal in a sealable storage container in the refrigerator for up to 4 days. Use leftover almond meal in cakes, muffins, pastry, crackers or as a coating for fish or chicken.
Place 350 g of the cauliflower into mixing bowl and chop 5 sec//speed 5. Transfer into Varoma dish and set aside.
Place remaining 350 g cauliflower into mixing bowl and chop 5 sec//speed 5. Transfer into Varoma dish and set aside. Clean and dry mixing bowl
Place oil, onion, garlic paste, ginger paste and chillies into mixing bowl and chop 5 sec/speed 5, then cook 5 min/100°C/speed 2.
Add tandoori paste, tomato paste, water, almond meal, chicken and salt. Place Varoma into position, secure Varoma lid and steam 8 min/Varoma//speed 1.
Stir cauliflower with aid of spatula to ensure even cooking, then secure Varoma lid and steam for a further 4-6 min/Varoma//speed 1, until cooked to your liking. Remove Varoma and transfer cauliflower into a thermal serving bowl or other large bowl and cover to keep warm.
Add coconut cream to mixing bowl and cook 2 min/90°C//speed 1. Divide curry and cauliflower rice between serving bowls and garnish with fresh coriander and green chillies before serving.