I really am into spicy dishes. Chilli ends up in a lot of meals 😉 Now the cauliflowers are coming up in my garden. A good reason to try some new recipes! Did you know that cauliflower has a fair amount of Omega-3? To have a good balance of Omega-3 to Omega-6 is very important. Just another good reason to enjoy this yummy vegetable more often.
For this recipe I’ve used home-grown mung bean sprouts. Here is a guide on how you can make your own sprouts. Much cheaper and fresher – without the plastic packaging! 🙂
For 4 portions you’ll need:
1 onion, diced
2 garlic cloves, finely chopped
some cooking oil (I prefer coconut-oil)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 cups (500ml) water
1 cauliflower, cut into chunks
2 teaspoon mild curry powder
1 teaspoon chilli powder (or less, or more, or as you like ;))
salt to taste
1 can (400ml) coconut cream
1 1/2 cup (160g) mung bean sprouts
1. Heat some oil in a medium sized pot and roast the mustard seeds and cumin seeds until the mustard seeds start to pop. Then add onion and cook until soft and slightly golden.
2. Add garlic and cook for a few more minutes, stirring constantly. Pour in 2 cups water and add the cauliflower pieces.
3. Cover with lid, bring to boil and simmer (stirring occasionally) until the cauliflower is relatively soft.
4. Take the pot of the stove and use a stick blender to blend the cauliflower to relatively fine pieces.
5. Now add curry powder, chilli powder, salt and coconut cream. Bring to boil.
6. Add the sprouts at the end, stirring them into the soup. If you like you can bring them to boil again or serve immediately.