Romanesco & tomato curry

Romanesco & tomato curry

INGREDIENTS
  • Romanesco
  • Red onion
  • Yellow bell pepper
  • Roma tomatoes
  • Canned & peeled tomatoes
  • Tomato paste
  • Cilantro
  • Small can of coconut milk
  • Garam masala
  • Paprika powder
  • Cayenne pepper
  • Curcuma
  • Lime
  • Cilantro
  • Salt & pepper
  • Olive oil 
RECIPE
  • Chop the onion and cook it in a pan with olive oil on low heat. Add the spices and cook until fragrant. Add the tomato paste
  • Chop the tomatoes and the bell pepper. Add this to the pan. Cook for 5 min on medium heat. Add the canned tomatoes and let this simmer for 20-30 min (the longer, the better)
  • Taste the sauce, add a little bit of coconut milk and taste again. Add more spices if needed
  • Cut the romanesco into bite sized pieces. Lay everything out on a baking tray and drizzle with olive oil, add salt and pepper. Cook this in a 180 degree oven for 15-20 min
  • Cook the rice. Make sure you rinse thoroughly it before you cook it
  • Get the romanesco out of the oven. Add it to the sauce & serve with a sprinkle of lime and some cilantro (or parsley)
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