Ian’s Cauliflower Red Curry

1 x 270ml can (Ayam) Coconut Cream

4 tablespoons Peanut Butter (smooth or crunchy)

1 x Large Carrot - sliced (not peeled)

1 x 400g can Chick Peas (drained)

1 Whole Cauliflower

1 x 410g can Crushed Tomatoes

1 x medium Sweet Potato (not peeled) (diced 2cm cubes)

1 x clove Garlic

1 x medium Onion

1/4 tin Red Curry Paste

Cooking oil

Cut cauliflower into small florets and slice stalks. Chop up carrot and sweet potato.

Line air flyer tray with baking paper and place cauliflower, carrots and sweet potato into

basket. Lightly spray with cooking oil. Steam fry for 25 minutes at 180 degrees or until

tender.

Dice onion and put in pan with 1 tablespoon of oil. Sautee until transparent, add red curry

paste and garlic, fry off for 1 minute. Add crushed tomatoes, add 1/4 of tin of water (rinse

tin) and add to pan. Add coconut cream and peanut butter. Simmer until combined. Add

drained chick peas to pan. Then add cooked vegetable mix (cauliflower, carrot and sweet

potato). Gently mix in pan until coated with sauce. Add more water if needed.

Simmer for a further 2 minutes then serve.

You may choose to add some crispy streaky bacon, avocado.

A squeeze of lime or lemon juice to add extra depth of flavour.

Excellent protein and fibre dish!

Serves 5-6 (depending on serve size) | 588 Calories | 12g Protein | 24g Fibre