Carrot and Kale Curry with Cauliflower Rice

By Anna Redmayne-Porter

Ingredients - serves 4

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• 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