Tuesday, 11 October 2011

Cauliflower and Butterbean Rogan Josh

Kitchen Play List: Newton Faulkner ~ Uncomfortably Slow
                                     Mr.Buble ~ Always On My Mind
                                     Louis Armstrong ~ Now You Has Jazz
                                     Melissa Etheridge ~ If I Wanted To
                                     Melissa Etheridge ~ Mercy
                                     Slash ft Kid Rock ~ I Hold On
                                     Queen ~ We Will Rock You

Delicious, warming, sublime, complex and lovely...just a few of the words used to describe this rogan josh. Its simple to make sauce is like a sauce sent down from heaven as the coconut blends with the spices and the cloves. The cauliflower and the butterbeans are a perfect combination. You feel thoroughly spoilt after eating it. Please make this for yourself..soon. lol 

Crikey how I wish I could say that this was my recipe...I wish I was that good at creating food that tastes this divine. The creator of this recipe is Barbara Cousins and it's from her fantastic cook book Vegetarian Cooking Without 

This cook book is great for people who are trying to eliminate gluten, sugar, yeast, dairy products, meat, fish and saturated fat. Quite a few years ago I had to ditch sugar, dairy and yeast so this cook book was a life line along with Rose Elliots Low Fat, Low Sugar. I still use them both every week and they are looking a little battle worn now..lol. Every recipe I have tried in this book has been so good...well..with the exception of the PMS 'Feel Good' Cake..yikes that was bad..but one recipe out of so many good ones isn't so bad, eh? lol. 

Cauliflower & Butterbean Rogan Josh ~ sadly the photo doesn't do it justice!
Cauliflower and Butterbean Rogan Josh
(Recipe from Vegetarian Cooking Without/Cousins)

 Rogan Josh Sauce:
3 medium onions, finely chopped
1" piece of fresh ginger, grated
1 large clove garlic, grated
1 tbsp olive oil
1 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp tumeric
1/2 tsp chilli powder
2oz creamed coconut, grated
10 fl oz boiling water
10 fl oz tomato passata
1 tbsp chopped fresh coriander
salt and freshly ground black pepper, to season

1 med head of cauliflower or min 12oz, chopped into bite size florets
1 14o tin of butterbeans, rinsed and drained

Heat the oil in a saucepan and add the onions, garlic and ginger. Cook until the onions begin to soften and slightly brown. 

Add the spices and sweat the ingredients for a few more minutes. Dissolve the creamed coconut in the boiling water. Place 2/3 of the onion mixture in a blender with the coconut and blitz until smooth then pour back into the pan along with the passata and season. Stir until combined. 

Place the cauliflower florets and butterbeans into the sauce and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes or until the cauliflower is tender, gently stirring from time to time.