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Carrot and Kale Curry with Cauliflower Rice

By Anna Redmayne-Porter

Ingredients - serves 4

  • 340g Jeyel's South Indian Pork curry cooking sauce (Contains no pork, all vegan) 

  • 3 Tbsp olive oil

  • 1 Pomegranate

  • 1 pack of papadum

  • 3 carrots (grated)

  • 1/2 cabbage (grated)

  • Handful of Kale

  • 2 onions (thinly sliced)

  • 1 Cauliflower (blended)

Method

  • Heat the oil and then add the sauce

  • Add the vegetables and heat until hot

  • Fry the cauliflower until hot

  • Serve the curry on the cauliflower rice with pomegranate and papadum to serve