Coconut, Pea & Cauliflower Curry

This gorgeous cauliflower rice and pea curry from the amazing Niki (@rebelrecipes) is quick, simple and completely delicious. As the colour suggests, the dish is packed with superfood goodness, nourishing your body with iron from the spinach, vitamin C from the cauliflower and protein from the peas! Plus by frying with our Organic Coconut Oil you can rest assured that your meals are sizzling in the healthiest fat possible! As you already know, coconut oil has a smoke point of 350°F/175°C and unlike many other oils it is non-toxic when heated. So why not treat your body to this completely healthy green curry, delicious on its own or accompanied by your favourite flatbreads!

For the paste:
- ½ green chilli
- A pinch asafoetida
- 1 tablespoon Coconut Oil (Or Coconut Oil with Turmeric to spice things up!)
- 1 bunch spring onions, chopped
- 1 bunch coriander, including stalks
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cumin seeds
- 1 teaspoon Turmeric
- 1 knob ginger
- 2 tablespoon olive oil
- 4 cups spinach
- 4 garlic cloves

For the curry:
- A pinch of black pepper
- Juice of ½ lemon
- 1 small head cauliflower, grated
- 1 teaspoon chilli flakes (optional!)
- 1 teaspoon Himalayan salt
- 2 cups frozen peas
- 2 tablespoon Coconut Milk 
- 3 cups water

Let’s get started!

1. Begin by blitzing all the paste ingredients together in a food procesor.
2. Next, pop your paste in a frying pan with a tablespoon of coconut oil and fry on a low heat for 5 minutes.
3. Throw in your water and cauliflower then stir well and simmer for 30 minutes until the cauliflower is soft and cooked through.
4. Time to chuck in the peas, coconut milk, lemon juice, salt, pepper and chilli flakes. Then stir until nicely combined and simmer for a couple of minutes until the peas are heated through.
5. Dig in!