Curried Cauliflower isn't the first thing that springs to mind when you are making soup, but I can promise you that it's delicious. This is a great recipe to use up that bag of frozen florets that have been languishing in the freezer for ages. It's also a relatively cheap recipe to make because you get more in a bag than you would if you bought fresh. I've used a Mayflower Curry Powder ( extra hot) as it has a blend of Curry powder,Coriander, Turmeric, Cumin, Chillies, etc, but you could use whatever curry powder or paste you prefer. It acts as a thickening agent, too, so it can stretch out a recipe to feed 6 instead of the usual 4, if needed. It's actually not very spicy at all, but adding the peanut butter calms the heat down, too. You could use the medium version if you prefer.
You can adapt this recipe by adding or subtracting any vegetables and herbs you like to suit you and your families tastes.
You can add potatoes, oats, or butter beans to bulk it out, too. It really is very versatile. (I added some slices of red pepper that needed using up)
I've used the PC part of the Ninja Foodi Multicooker as PressureCooking is not only speedy but it ensures maximum flavour too, but this can also be done in the Slow Cooker,Instant Pot, or on the Stove.
Why not give this a try and let us know how you get on in the comments below.
We love to hear your feedback.
E x
Prep:-
Chop the Onion, Celery, Leek.
Crush the Garlic.
Grate the Ginger.
Crush the peanuts.
Switch the Foodi onto Sear/Saute Level 3
Add the butter.
Add the Onion, Celery and Leek.
Cook till they soften(3-4mins)
Add the Garlic, Ginger and mixed herbs.
Stir through
Add the Cauliflower and stock.
Close the lid, place the toggle in the SEAL position and move the slider to the left side.
Switch the foodi onto Pressure-High for 5 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to PC.
It will then Pressure Cook for 5 mns.
Once finished let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Break the Cauliflower down with a masher or transfer to a blender if your prefer it smooth,then add back into the pot.
Add any cooked vegetables that you need to use up (I added some slices of red and yellow pepper that dont take any time to cook).
Turn the Foodi back to Sear/Saute Level 2.
Take a little of the stock and add into a bowl, then add the curry powder. Stir till you have a smooth paste then add this to the pot.
Stir through until blended
Add the peanut butter and stir through.
Taste and adjust the seasoning if needed.
Add more stock or water if needed.
To Serve-
Divide into 4 bowls.
Garnish with some chopped peanuts and serve hot.
Easy swaps:-
Frozen cauliflower for fresh.
Chicken stock for Vegetable.
Hot curry powder for medium / mild.
Curry powder for paste.
Peanuts for Cashews.
Pressure cooker for Stove-
Use a lge pot, follow steps 1,3, & 4, then bring it to the boil,lower the heat and simmer for 30mns or until vegetables are cooked. Follow steps 6, 7 & 8 to finish.
Slow Cooker - Add everything into the SC and cook on high for 3hrs or Low for 5-6hrs or until vegetables are cooked. Tip- Reduce the stock by half as the SC will produce more.
Instant Pot- same timing and method as the Foodi.
This is the curry powder I use. Its readily available I'm Iceland, Farmfoods, Home Bargains, B&Ms and Heron,
Ingredients
Directions
Prep:-
Chop the Onion, Celery, Leek.
Crush the Garlic.
Grate the Ginger.
Crush the peanuts.
Switch the Foodi onto Sear/Saute Level 3
Add the butter.
Add the Onion, Celery and Leek.
Cook till they soften(3-4mins)
Add the Garlic, Ginger and mixed herbs.
Stir through
Add the Cauliflower and stock.
Close the lid, place the toggle in the SEAL position and move the slider to the left side.
Switch the foodi onto Pressure-High for 5 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to PC.
It will then Pressure Cook for 5 mns.
Once finished let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Break the Cauliflower down with a masher or transfer to a blender if your prefer it smooth,then add back into the pot.
Add any cooked vegetables that you need to use up (I added some slices of red and yellow pepper that dont take any time to cook).
Turn the Foodi back to Sear/Saute Level 2.
Take a little of the stock and add into a bowl, then add the curry powder. Stir till you have a smooth paste then add this to the pot.
Stir through until blended
Add the peanut butter and stir through.
Taste and adjust the seasoning if needed.
Add more stock or water if needed.
To Serve-
Divide into 4 bowls.
Garnish with some chopped peanuts and serve hot.
Easy swaps:-
Frozen cauliflower for fresh.
Chicken stock for Vegetable.
Hot curry powder for medium / mild.
Curry powder for paste.
Peanuts for Cashews.
Pressure cooker for Stove-
Use a lge pot, follow steps 1,3, & 4, then bring it to the boil,lower the heat and simmer for 30mns or until vegetables are cooked. Follow steps 6, 7 & 8 to finish.
Slow Cooker - Add everything into the SC and cook on high for 3hrs or Low for 5-6hrs or until vegetables are cooked. Tip- Reduce the stock by half as the SC will produce more.
Instant Pot- same timing and method as the Foodi.
This is the curry powder I use. Its readily available I'm Iceland, Farmfoods, Home Bargains, B&Ms and Heron,