canola oil Archives

Chicken recipes

Sauteed cabbage, boerewors and ushatini

45 minutes

Chicken recipes

Butter chicken livers, necks and gizzards curry

45 minutes

Broccoli recipes

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

15 minutes

Thai recipes

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

2 hours 30 minutes

Thai recipes

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

3 1/2 hours

French recipes

Ostrich biltong mac-and-cheese balls with tomato-and-onion relish

25 minutes

Cauliflower recipes

Chickpea-and-cauliflower curry

30 minutes

Chickpea-and-cauliflower curry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 medium head cauliflower, broken into florets
1 x 400 g can chickpeas, drained
3 T canola oil
2 T garam masala
2 t cumin
1 T Woolworths chilli crunch
sea salt and freshly ground black pepper to taste
steamed rice or rotis, for serving
coriander, to garnish

For the curry:

3 T canola oil
1 onion, halved and thin sliced
sea salt and freshly ground black pepper, to taste
8 curry leaves
2 ripe tomatoes, diced
1 T Woolworths garlic-and-ginger paste
2 t ground turmeric
1 T garam masala
2 t sugar
1–1 1/2 cups water
1/2 cup plain yoghurt

Method

1 Place the cauliflower, chickpeas, canola oil, garam masala, cumin, chilli crunch, salt and pepper in a mixing bowl and toss to coat well. Air-fry for 20 minutes at 180°C, or until the cauliflower is slightly charred and the chickpeas are slightly crisp.

2 To make the curry, heat the oil in a pan over a medium heat, add the onion and season with salt. Add the curry leaves and cook until the onions have completely softened. Add the diced tomatoes, garlic-and-ginger paste and cook for 1 minute, then add the spices and toast for a minute or until fragrant.

3 Add the sugar and water, then add the chickpeas and cauliflower and simmer for 10 minutes.

4 Reduce the heat to low and stir through the yoghurt, then check the seasoning. Heat for 5 minutes, then serve the curry with the steamed rice or roti, garnished with coriander.

Find more curry recipes here

Production: Amy Ebedes-Murray

Videographer: Romy Wilson

Photographer: Shavan Rahim

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Teriyaki chicken and black rice bowl

Khao soi chicken noodle curry

Oven-roasted xigugu chicken

Hake curry with DIY parathas

Sauteed cabbage, boerewors and ushatini

Butter chicken livers, necks and gizzards curry

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

French onion soup

Ostrich biltong mac-and-cheese balls with tomato-and-onion relish

Chickpea-and-cauliflower curry

Chickpea-and-cauliflower curry

Ingredients

Method