Click here to printRice 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
1
ingredients
- 2 tbsp. Coconut Oil
- 2 tsp. Coconut Sugar
- 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 1 :1. Fry the onion and garlic in 1 tbsp. of the Coconut Oil for 15 minutes until the onion caramelises.
- Step 2 :2. 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 3 :3. 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 4 :4. Add ½ a cup of water and cook for a further 15 minutes until the mixture reduces and forms a thickened gravy.
- Step 5 :5. Add the cauliflower to the mixture and serve on a bed of rice noodles with some fresh spring onions, chopped Activated Almonds and chillies.
Article printed from Loving Earth: https://lovingearth.net/