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Butter cauliflower with chicken meatballs recipe
Butter cauliflower with chicken meatballs recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delight your guests with butter cauliflower and chicken meatball curry.
Ingredients:
  • 80ml (1/3 cup) vegetable oil
  • 300g cauliflower, cut into florets
  • 4 x 150g thick chicken sausages
  • 2 carrots, peeled, coarsely chopped
  • 2 zucchini, thickly sliced
  • 120g (1/2 cup) butter chicken paste (medium)
  • 400ml can coconut cream
  • 400ml can coconut milk
  • 90g (1/3 cup) tomato paste
  • 200g packet paneer, sliced
  • 6 silverbeet leaves, stalks trimmed, leaves coarsely shredded
  • 55g (1/3 cup) roasted salted cashews, coarsely chopped
  • 82.50 ml fresh coriander sprigs
  • Ground paprika, to serve
  • 4 roti, warmed, brushed with melted butter
  • 130g (1/2 cup) Greek-style yoghurt
Instructions:
  • In a large deep heavy-based frying pan over medium-high heat, heat 60ml (1/4 cup) oil until shimmering. Add the cauliflower and sauté for 5 minutes until golden, then transfer to a microwave-safe bowl.
  • Remove the chicken sausage meat from the casings and form 16 small meatballs.
  • Fry the meatballs in a pan over medium heat, turning occasionally, for about 5 minutes or until they are golden brown and cooked through. Transfer them to a plate and set aside.
  • Place the carrot in the pan and cook until golden for about 2 minutes. Introduce the zucchini and cook until golden for about 3 minutes. Add the butter chicken paste and cook, stirring, until aromatic for about 30 seconds. Mix in the cream, milk, and tomato paste. Bring to a boil, then reduce heat to low and simmer for 10 minutes until vegetables are almost tender.
  • Cover the cauliflower bowl tightly with plastic wrap and microwave on High for about 3 minutes, or until the cauliflower is tender.
  • In a small frying pan over medium heat, heat the 1 tablespoon of remaining oil. Cook the paneer for 2 minutes on each side until golden brown.
  • Stir in the silverbeet and let it simmer in the curry for 2 minutes until just wilted. Season to taste. Portion the curry into bowls and garnish with cauliflower, meatballs, paneer, cashews, and coriander. Finish by sprinkling paprika on top. Serve alongside roti and yogurt.

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