Recipe by the one & only -Odin- of Level 1 Hospitality
This Meal Plan is Yummy because… the flavors complement each other well, the broccoli that adds a nice freshness which complements the richness of the curry with the neutral rice balancing it all out.
This Meal Plan is Sustainable because… Ingredients are easily accessible in the winter which makes this a yummy, cheap, sustainable meal. I used chickpeas as they are better for the environment use less water and release less green house gasses than meat.
This Meal Plan has good Vege Vibes because… This is a meat free recipe and uses chickpeas which are high in protein, healthier than meat, and better for you and the environment. I also added broccoli which adds fiber and lots of great vitamins and minerals.
- 3 tsp oil
- ½ medium sweet onion, diced
- 1 tin chickpeas
- ½ Cauliflower broken into bite size bits
- 3 garlic cloves – diced
- 2 large carrots (chopped)
- 2cm piece of ginger (grated)
- Chilli Flakes to taste
- Patak’s tikka masala paste
- 1 tin coconut milk or 1 tin tomatoes or a mix of both!
- Broccoli broken down to bite size pieces
- Soy Sauce
- Sesame Seeds
- 1 medium cucumber
- 1 teaspoon cumin seeds
- 1 cup plain, whole-milk yogurt
- 2 tablespoons fresh coriander or mint leaves, chopped
- cayenne or paprika to garnish
Raita Method in Video below!
- Start by cooking your rice – see video for top tips!
- While rice is cooking, dice onion, garlic and ginger (see video on how to peel and slice ginger). Cook onion, garlic and ginger in a heavy based pot on a medium heat until soft.
- Start to prepare Raita ingredients.
- Add the Tikka masala paste but be careful it doesn’t stick to the pan, fry until it smells delicious!
- Add chilli flakes chickpeas, cauliflower, carrots to pan and fry for 1min.
- Then add coconut milk (and tomatoes if you choose) and reduce until thick and creamy.
- Let curry sit for 5 min.
- While curry rests, steam broccoli and season with soy sauce and sesame seeds.
- Combine all Raita ingredients.