Roasted cauliflower & chickpea coconut curry
On a mission to eat less meat? Tom Kerridge's roasted cauliflower and chickpea coconut curry will be a new favourite. Enjoy with your choice of sides
Slow-cooked sticky pork chops
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs chilling
- Easy
- Serves 4
Skip to ingredients
- 100g light brown soft sugarplus 1½ tbsp
- 2 tbsp chipotle chilli flakes
- 4 x 250g thick-cut pork chops
- 750ml strong hot coffee
- 2 tbsp molassesor treacle
- 2 garlic bulbscloves separated and lightly bashed with the skin on
- 2 tbsp cornflour
- spicy riceand sliced chilli, to serve
For the slaw
- 3 tbsp sunflower oil
- 2 tsp honey
- 1 tbsp wholegrain mustard
- 2 tbsp apple cider vinegar
- ½ small Savoy cabbagefinely sliced
- 2 sticks celeryfinely sliced
- 2 spring onionsfinely sliced
- 2 carrotsjulienned
Nutrition: Per serving
- kcal837
- fat43g
- saturates13g
- carbs51g
- sugars42g
- fibre6ghigh
- protein58g
- salt4.4g
Method
step 1
Mix 1½ tbsp salt with the 1½ tbsp sugar and chilli flakes in a shallow dish. Pat the pork dry and toss in the spiced salt. Chill for 2 hrs or overnight.
step 2
Mix the remaining sugar with the coffee, molasses and garlic in a slow cooker. Add the pork and cook on low for 1 hr 30 mins. Remove a few tbsp of the cooking liquid and combine with the cornflour. Pour into the slow cooker and cook for 30 mins. Remove the garlic.
step 3
For the slaw, mix the oil, honey, mustard and vinegar in a large bowl and season. Toss in the veg to coat in the dressing. Serve the pork with the slaw and spicy rice, if you like.
