Ok so this is another vegan inspired caribbean dinner, it’s bursting with flavours and colour and will leave our taste buds tingling. All the ingredients for this were brought in TESCO and I was super surprised to find purple and yellow cauliflower. On this plate we have made rice with mushroom and tomato, butter bean stew mixed cauliflower new potatoes with carrots and a side of avocado.
The flavours are poppin in this recipe it’s comforting and delicious. Boom just like that it’s super simple and fun to make, the first past of the recipe which I’m going to break down is the butter bean curry
1 red onion
3 cloves garlic
1 can of coconut milk
- Chop the onion add the garlic stir together in a large pan with coconut oil. Let it brown for a few minutes chop the tomatoes and slowly mix together. drain the butter beans and add to the mixture. Tip the entire contents of the coconut milk into the pot and let it simmer for 20 minutes.
The rice was the easiest thing to make ever, literally cook long grain brown rice chop the tomatoes and mushrooms and stir fry together using olive oil.
New potatoes were another very easy dish to make, chop the potatoes in half, cover in olive oil roast in the over until crispy and brown badd fresh rosemary accordingly.
The Cauliflower was random its coved in batter to make them crispy. To make the batter mix flour, garlic powder, paprika, salt, pepper, dairy free milk, chilli flakes. Cover the cali wings in the batter and make in the oven for 20 minutes.
Now this meal is Delicious the flavours were like an explosion in my mouth. My taste buds were tingling and it’s well worth making. Give the recipe a go and tag it me on Instagram I can’t wait to hear how you get on.