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Rice Noodles with Tamarind and Chai Spiced Wombok

I really don’t know where this one came from but it tastes great! The unusual combination of fragrant chai and the tart tamarind make a bold sauce for the wombok and cauliflower. The chai was actually a loose-leaf non-caffeinated mixture, so the combination of cinnamon, star anise, cloves, cardamom, black pepper, ginger and a little rooibos was the perfect addition to make a spicy coating for the vegetables. - Gian Manik

Rice Noodles with Tamarind and Chai Spiced Wombok

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ingredients

2 tbsp. Coconut Oil see product
2 tsp. Coconut Sugar see product
¼ cup of Activated Almonds
½ cauliflower broken into florets
¼ wombok, shredded
1 bunch of spring onions cut into 4cm segments
1 red onion, diced
3 cloves of garlic, chopped
3 tbsp. tamarind pulp
1 ½ tsp. chai mixture, ground
2 tbsp. tamari
1 packet of rice noodles

method

Step 11. Fry the onion and garlic in 1 tbsp. of the Coconut Oil for 15 minutes until the onion caramelises.
Step 22. Meanwhile, spread the cauliflower on a tray with 1 tbsp. of Coconut Oil and 1 tbsp. of tamari and bake in a hot oven for 20 minutes or until the edge brown and crisp up.
Step 33. Add the Coconut Sugar, wombok and the spring onions to the onion mixture and cook for a further 5 minutes before adding the tamarind, chai mixture and the remaining tamari.
Step 44. Add ½ a cup of water and cook for a further 15 minutes until the mixture reduces and forms a thickened gravy.
Step 55. Add the cauliflower to the mixture and serve on a bed of rice noodles with some fresh spring onions, chopped Activated Almonds and chillies.