- 150 g of plain yogurt
- 600 g cauliflower, in small pieces
- 500 g chicken, in cubes
- 2 shallots, chopped
- 3 tbsp olive oil
- 1 tsp mustard seeds
- 1 clove garlic, chopped
- 1 tbsp curry powder
- 1 tsp turmeric powder
- ½ tsp ginger, finely chopped
- To taste Herbamare® Zesty, freshly ground pepper
- 250 g tomato sauce
- 30 mL water
- 2 tbsp Tamari sauce
- 1 tsp flour
- 1 tbsp fresh coriander, chopped
- 50 g almonds
Heat the olive oil in a pan and fry mustard seeds for 1 minute, add the shallots and garlic, sauté for 1 minute then add the cauliflower for a further 3-4 minutes.
Brown the chicken in an oiled pan. Combine flour and yogurt then add this mixture and the chicken to the cauliflower.
Add spices, ginger, tomato sauce, water, tamari sauce and stir. Season with Herbamare® Zesty and pepper and simmer for 20 minutes.
Stir well. Serve garnished with coriander and almonds.
Plain rice will be an ideal accompaniment. For a vegetarian version, remove the chicken.