We're gonna make a quick and easy curry that's delicious, and a little bit different.
For a taste sensation, get yourself some higher welfare minced beef
cauliflower, coconut milk, fresh mint, and spicy rendang curry powder.
Time to spice up your life a little bit, oh yes! So let's get cracking. Let's turn this pan on
let's get it nice and hot, a little oil in a pan. I've got some really nice
quality mincemeat here, as that pan starts to heat up that will start to
sizzle, and then we want to go in with one heaped teaspoon of this incredible
rendang powder. It's from Indonesia and in one
ingredient you get the benefit of like 10/15 different spices, you got things
like coriander seeds in there, tumeric ginger, galangal, lemongrass. If you can't
find rendang curry powder, pastes are a great fast-track to flavour too. So look
we've got a few little twists in the tale, the first twist is we're gonna use
cauliflower in the curry, beacause I love a bit of cauliflower roasted or kind of
speared, scalded, in this little curry. So that's nice, but I'm also gonna make some
cauliflower rice, which is kind of a bit trendy, but I quite like it.
Cut off some little florets, just break them off like that. Just give yourself nice little chunks
don't want too small and don't want them too big. Put half to the side for the rice, and
place the other half into the pan, and I kind of just want to slightly burn
it on one side, dare I say. I want to get a bit of colour on there. Let it cook over
a high heat for around 10 minutes, giving an occasional stir. Now let's make
cauliflower rice, if you put some mint leaves in it it's really delicious, and
it holds onto sauce in a beautiful way. So it's well worth a little go.
Throw in the mint leaves with the rest of the cauliflower stalks, leaves, and all.
We'll season now as well, so the seasoning and the mint gets into it. Lid on and
give it a pulse
but what's nice is the mint and the leaves give you the most fantastically
beautiful green colour. Get it into a heatproof bowl, and then what you want to
do, is just cover it with some cling film. Whack it in a microwave for about four and a
half five minutes, bosh. Now back to the pan, as I turn these, see that's what I'm
talking about, gnarly, attitude, flavour, really really gorgeous.
Let's shake it up, out once the cauliflower has charred to perfection, add a tin of
coconut milk and then half a tin of water, and then give it a nice little
stir. Bring it to the boil and let it reduce by half, so it's creamy and
delicious, after around five minutes this should be ready, and the cauliflower rice
should be ready, happy days.
Here we go, yes haha! So that will be light and delicious, this it's pretty
much reduced it's now getting creamy. The only thing I'm gonna do now is just add
most of my mint, beautiful, and just stir that through. So there you go guys
spicy, creamy, and the smell oh! Right let's plate up.
What I like to do is just kind of ruffle it up and let it
just fall in like that, snowing. You know we do love a curry and if we're all
honest, we tend to stick to the same ones all the time, and you know to try
something a bit different, different blend of spices really nice and when
it's as quick and easy as this, you know it's worth having a go.
Ohh look at that, lets get amongst it.
Mmm comfort food, it's light spices you know, it's quite fragrant but still
complex. Different spices, different vibes, super quick and super easy.