Cauliflower Steak with Green Bean Curry
This easy veg steak is perfect for a tasty, fresh midweek dinner, and the green bean curry makes is packed with flavour to boot.
Substitutes:
- No green beans? Use mangetout or romano beans instead.
- No coconut milk? Use water or single cream instead.
- Vegan? Use plant based butter instead.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
1 cauliflower
2 tbsp olive oil
30 g unsalted butter (cubed)
150 g green beans
200 g Oddbox balti curry paste
200 ml Coconut milk (from a can)
15 g coriander
salt (to taste)
Recipe:
Preheat the oven to 220C/200C fan/gas mark 8.
Remove the cauliflower leaves, making sure to keep the stalk attached to the head, so that the cauliflower holds its shape. Cutting vertically, chop the head into two steaks 1.5 inches thick. Keep any leftover cauliflower florets for another recipe.
Once you have your steaks, heat a wide oven-proof frying pan with 1 tablespoon of olive oil over medium heat, and lay the steaks in the pan. Season with a generous pinch of salt and fry for 3-4 minutes, on both sides, until golden brown.
Place the cubed butter on the cauliflower steaks. Transfer the pan to the oven for 8-10 minutes (depending on the size of your steaks), until the steaks are tender.
Peel and thinly slice the onion. Add to a frying pan with the remaining tablespoon of olive oil. Fry for 1-2 minutes over medium heat.
Top and tail the green beans and slice them into pieces roughly 3cm long, then add to the pan with the onion. Fry for 3 minutes, then add the curry paste and coconut milk. Stir well, bring to a simmer and cook for 8-10 minutes until the green beans are tender.
To serve, divide the green bean curry between two plates and top with the cauliflower steaks. Finish with a sprinkle of chopped coriander and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
