The Asian Vegetarian: Ethiopian Cauliflower Curry

The Asian Vegetarian: Ethiopian Cauliflower Curry

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Chef: Anita Kerai Watch as Chef Anita Kerai makes a vegan Ethiopian cauliflower curry, a dish which honours Chef Anita's dual heritage as a third generation born Kenyan-Indian. It's Indian curry meets African spice! About Chef Anita Kerai: Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some incredible recipes in there! A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!

Ethiopian Cauliflower Curry

Ingredients

  • 1 small cauliflower
  • 1 potato (cubed)
  • 1 cup of peas
  • 1 tbsp Ethiopian berbere spices
  • 1 tbsp olive oil
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • ¼ tbsp turmeric
  • 1 tsp tomato paste
  • A few curry leaves
  • 1 clove of garlic
  • ¼ inch ginger
  • Salt to taste

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