A delicious, quick and easy fragrant vegan dinner of coconut poached romanesco cauliflower. Serve with your favourite rice or steamed millet or quinoa along with a wedge of lime.
My favourite thing about weekends is not sleep-ins. In part that is probably because I seem incapable of sleeping beyond 6am, but in reality the thing I look forward to most about the weekend is the farmers markets.
I like to get in nice and early and have my pick of the best produce. Last weekend that included a small box of romanesco.
Romanesco is probably one of the most beautiful vegetables around. Resembling something from a sci-fi movie, romanesco cauliflower or romanesco broccoli as it is interchangeably called, is a 16th century heirloom variety of cauliflower. The most striking thing about romanesco, apart from its vibrant green colour, is its beautiful exotic fractal form -a complex geometrical shape that looks almost the same at every scale factor.
Flavourwise it is somewhere between a cauliflower and broccoli. It isn’t quite as strong in flavour as broccoli but not as mild (nor as smelly) as cauliflower.
So I settled on using the romanesco in one of my favourite dinners. I normally make this recipe with butternut pumpkin (butternut squash) but romanesco works really well too. You could also try cauliflower or a mixture of your favourite vegetables. I’ve also added chickpeas here for a bit of protein, however you can skip them, as I do sometimes.
Serve this coconut poached romanesco and chickpea dish with your favourite rice – I like brown rice but jasmine rice works well too as does millet and quinoa – along with a wedge of lime and coriander (cilantro) leaves and dinner is on the table in under 30 minutes!
I’m beyond excited to discover I’m a finalist in the Bupa 2014 blog awards in the Healthy Eating category. If you have a spare minute I’d love your vote. Just for voting you go in the draw to win an iPad mini! Vote here.
Fragrant Romanesco & Chickpea Curry
- 1 tbs of finely chopped ginger
- 4 leaves kaffir lime stem removed and finely chopped
- 1 stalk of lemongrass finely chopped, white part only
- 1/2 red chili deseeded and finely chopped
- 2 tsp coconut oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400 g coconut milk 14 oz
- 1 head of romanesco cleaned and broken down into florets
- 1 cup chickpeas drained and rinsed
- 2 tsp soy sauce
- TO SERVE:
- your favourite rice
- lime wedges
- 1/3 cup coriander (cilantro)
- Place a medium saucepan over a medium heat. Add the coconut oil, ginger, kaffir lime leaves, and lemongrass and cook for a 1-2 minutes. Add the ground cumin and coriander and cook until fragrant before adding the coconut milk, romanesco, soy sauce and chickpeas. Bring to a boil and reduce heat to low. Cook for 10 to 15 minutes or until the vegetables are fork tender. Taste and adjust the seasoning as necessary.
- Serve with rice, a squeeze of lime and coriander leaves.