Speaker 1: Sana are you I don't want to eat.
Speaker 2: You will get ORDISRT till you clean up your plate.
Speaker 1: So eat it.
Speaker 2: Don't you tell me your bother.
Speaker 1: Get of an egg and you're not going to believe this,
Speaker 1: Sarah Bora, What last night I was talking to Russell
Speaker 1: set Right our Natural Path, and he said that curry
Speaker 1: and some curry dishes are good for getting rid of
Speaker 1: cognitive decline.
Speaker 2: Oh I'm hoping I'm set for life then, because I
Speaker 2: love a curry.
Speaker 1: Well, that brings us to tonight's recipe. What have you
Speaker 1: got it?
Speaker 2: Sure does?
Speaker 1: This is? You know me?
Speaker 2: I really like an easy midweek meal. This is eaten.
Speaker 2: It packs in the bedge as well. It's a Coulieflower
Speaker 2: curry with halloomy in it as well. It's got the
Speaker 2: Cormer flavors in so a really nice Indian curry. And
Speaker 2: it's so quick and easy. You want to start off
Speaker 2: by all of your ingredients prepared, So dice a large onion.
Speaker 2: You need one hundred and forty grams of tomato paste,
Speaker 2: two tablespoons of former curry powder. I'd never bought the
Speaker 2: pre mixed curry powder before, but it was really easy
Speaker 2: to get from the supermarket, and you could get a
Speaker 2: really good one too that had all of the folk
Speaker 2: spices in it, so you knew that it was good.
Speaker 2: You need a medium head of colieflour trimmed into its florets,
Speaker 2: four hundred grams of plumy cush into bite sized pieces,
Speaker 2: and then four hundred mili of coconut milk. Start off
Speaker 2: by heating two tablespoons of gee or flavorless oil. If
Speaker 2: you don't have g, which is just a clarified faster,
Speaker 2: you can just use, as I said, a flavorless oil,
Speaker 2: but doesn't taste like anything, so you don't want to
Speaker 2: be adding any extra flavors to the dish, so maybe
Speaker 2: an olive oil would work. Put that in a large
Speaker 2: frying pan, place it over medium heat once it's hot.
Speaker 2: And I used the pots of this because I had
Speaker 2: too much coulieflour to do in the frying pan, so
Speaker 2: either all works when it's hot. Adding your onion, saute
Speaker 2: that until it's soft and translucent. Add in your curry
Speaker 2: powder and cook that off just for about a minute
Speaker 2: and so that it's coating the onion. Add in your
Speaker 2: tomato paste and then cook it until the paste is
Speaker 2: darkens ever so slightly, it'll take out that bit of flavor.
Speaker 2: So you want that to change in color and make
Speaker 2: sure it's coating the onion. Adding your cauliflower florrets, and
Speaker 2: the recipe sets adding the hallumi at this stage, but
Speaker 2: I found that it really broke up, so adding the
Speaker 2: hallumi later. So adding your cauliflour, cook it for a
Speaker 2: few minutes, and then once that's kind of starting to soften,
Speaker 2: adding your four hundred mills of coconut milk. Do it
Speaker 2: gently to combine and let it simmer for at least
Speaker 2: ten minutes, or until the curry has reduced down. The
Speaker 2: sauce is thickened, and you want the coulieflour to be
Speaker 2: really edible as well. So I like to be able
Speaker 2: to put a fork in there. And once you can
Speaker 2: break the florrets apart easily with a fork, that's when
Speaker 2: you know it's easily ready to go. About five minutes
Speaker 2: into that ten minutes, when it's reducing, I would add
Speaker 2: in the HALLOOMI I would suggest adding it in a
Speaker 2: little bit later than the recipe suggests, just so that
Speaker 2: it doesn't break apart. The first time I did this,
Speaker 2: you kind of end up with a mush which still
Speaker 2: tasted fine, but to be able to actually have the
Speaker 2: halluomi in those bite sized pieces, I would add it
Speaker 2: in a little bit later. If your sauce is reducing
Speaker 2: too thickly quickly though, turn down the heat a little
Speaker 2: bit and add in a splash of boiling water to
Speaker 2: loosen it up. The recipe suggests that you can serve
Speaker 2: it with rice and nane. We just had ours with
Speaker 2: nane and it was absolutely delicious and it's good. Heat
Speaker 2: it up the next day as well, brilliant.
Speaker 1: Have you got a name for it?
Speaker 2: Oh? My one is really boring. It's just a halloomy
Speaker 2: cauliflower corma.
Speaker 1: Well, that's lucky. You've come to the right guy.
Speaker 2: Then, my favorite part of the segment.
Speaker 1: Sarah's Hello, loumy good Calma coorma.
Speaker 2: That was a good one. I was trying all afternoon
Speaker 2: to think of some really good titles for this one,
Speaker 2: and I just I'm not as good as you. I
Speaker 2: can't do it.
Speaker 1: Well, you're lucky because the other name that I was
Speaker 1: I came up with was karmacorma chameleion.
Speaker 2: That was the only thing I could but it wasn't
Speaker 2: as good as that. I was just thinking of Corma chamellion.
Speaker 2: But I was like, no, that's not going to cut it.
Speaker 2: It's not good enough anyway.
Speaker 1: Do you know what I had for dinner tonight? And
Speaker 1: I put it in the air fryer.
Speaker 2: Oh, oh, I don't know.
Speaker 1: A potato.
Speaker 2: Oh, just a potato. You must starving.
Speaker 1: I couldn't find anything to cook, so I put a
Speaker 1: potato in the air fryer and then I cut it open,
Speaker 1: and I put some little pack on it, and then
Speaker 1: I put some salt on it. You know what, It
Speaker 1: wasn't that bad, No.
Speaker 2: Because that's kind of just like putting it in the
Speaker 2: oven ride except speeding up the process that you don't
Speaker 2: need to wait like an hour for it to be done.
Speaker 1: Put it this way, though, it was no karma corma chamelion.
Speaker 2: Maybe one day we can just make a potato corna curry.
Speaker 1: Could you?
Speaker 2: I'd like that?
Speaker 1: Okay? In the meantime two gv dot com if you
Speaker 1: want to find the recipe, Thanks so much,