If you grew up in the UK or Ireland, you’ll no doubt be familiar with that late-night takeaway special, the incomparable ‘half and half’. For those unfamiliar with the concept, it’s a terribly inauthentic curry served with ‘half chips, half rice’. Sounds vile, but after a heavy night on the tiles it’s almost akin to salvation. You could say then that this is my homage to not only the curry that saved me from many a chronic hangover but also to those heady days that were wonderful at the time but which I have absolutely no desire to revisit.
- 1 tbsp coconut oil
- 1 onion, roughly chopped
- 2 garlic cloves, minced
- 1 thumb-sized piece of fresh root ginger, peeled and minced
- 1 green chilli, minced
- 200g mushrooms, trimmed and sliced
- ½ head of cauliflower, broken into small florets
- 1 heaped tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tbsp palm or brown sugar
- 1 heaped tbsp cornflour
- 500ml water
- 1 heaped tbsp tomato purée
- 2 kaffir lime leaves
- 200ml canned coconut milk
- 75g frozen peas
- 100g spinach, blanched and chopped
- sea salt flakes and black pepper
- Heat the coconut oil in a large pan over a medium heat. Add the onion, season with salt and pepper and sweat for 3–4 minutes, until translucent.
- Add the garlic, ginger and chilli to the pan and sauté for 2–3 minutes, or until aromatic.
- Add the mushrooms to the pan, season generously and cook over a medium–high heat for 5 minutes, or until the mushrooms begin to colour, release their juices and shrink.
- Add the cauliflower florets to the pan together with the spices, sugar and a splash of water. Cook for 1–2 minutes before sprinkling over the cornflour and stirring to coat evenly.
- Pour over the measured water and stir continuously until the sauce thickens, then add the tomato purée and lime leaves.
- Bring to a simmer, cover and leave to cook for 20 minutes, then stir in the coconut milk, peas and spinach. Season generously and simmer for a further 10–15 minutes, uncovered, until thickened and reduced. Season to taste and serve.
Calories: 71, Carbohydrates: 3.5g, Sugars: 2.5g, Fat: 4.4g, Saturates: 3.5g, Protein: 2.4g, Salt: 0.05g
Recipe and images Courtesy of Cook Share Eat Vegan by Ainre Carlin
Taken From May 2018 (Issue 38) Vegan Life Magazine