It’s a joy to cook these recipes from Dr Kerryn Phelps and her dietician daughter Jaime Rose Chambers’ cook book, Everyday Food as Medicine. And that’s because they combine good taste and nutrition.
‘Cauli rice’ is a popular new way to switch grain for vegetable, an example of the versatility of cauliflower,’ says Dr Kerryn Phelps.
And, her daughter Jaime adds: ‘These broccoli ‘meatballs’ are a great way to sneak veggies into your family’s diet – particularly if you have a little fussy eater like I do.’
- 2 small carrots (140g)
- 1 small zucchini (90g)
- 100g (3oz) broccoli florets, chopped finely
- 3 cloves garlic, crushed
- 2 teaspoons finely grated ginger
- 1/3 cup coriander (cilantro) leaves, chopped finely, plus extra leaves to serve
- 1 tablespoon pine nuts, toasted
- 2 eggs, beaten lightly
- 2 1/4 cups (270g) almond meal
- 1/3 cup (80ml) extra virgin olive oil
- 2 x 270ml cans coconut cream
- 2 tablespoons thai green curry paste
- 400g (121⁄2oz) cauliflower, florets chopped coarsely, stems discarded
- 2 teaspoons ground turmeric
- 1 long green chilli, chopped finely
1 Finely grate carrot into a bowl. Finely grate zucchini onto a piece of baking paper; squeeze out excess moisture then add to the bowl. Add broccoli, garlic, ginger, chopped coriander and pine nuts; combine well. Add egg and 11⁄2 cups (180g) almond meal; mix well.
2 Place remaining 3⁄4 cup (90g) almond meal in a small bowl. Using damp hands, form heaped tablespoons of vegetable mixture into 24 balls, then roll in almond meal to coat.
3 Heat 1⁄4 cup (60ml) olive oil in a large, non-stick frying pan over medium heat; fry ‘meatballs’, in two batches, turning occasionally, for 4 minutes. Remove ‘meatballs’ from pan; wipe pan clean with paper towel.
4 Stir coconut cream and curry paste in cleaned pan; increase heat to high. Simmer for 5 minutes or until thickened and reduced. Return ‘meatballs’ to pan; turn gently to coat in sauce.
5 Place cauliflower in a food processor; pulse until it resembles rice. Heat remaining 1 tablespoon of the olive oil in a medium frying pan over high heat; cook cauliflower and turmeric, stirring frequently, for 4 minutes until just tender.
6 Serve ‘meatball’ curry with cauli rice, topped with chilli and extra coriander.