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
