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)
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3 Tbsp olive oil
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1 Pomegranate
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1 pack of papadum
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3 carrots (grated)
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1/2 cabbage (grated)
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Handful of Kale
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2 onions (thinly sliced)
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1 Cauliflower (blended)

Method
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Heat the oil and then add the sauce
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Add the vegetables and heat until hot
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Fry the cauliflower until hot
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Serve the curry on the cauliflower rice with pomegranate and papadum to serve