For 4 servings

Prep and cook time: 40 min


Difficulty: Medium


Cannot be frozen

For the curry:


3 tbsp virgin coconut oil


1 onion, finely chopped


3 cloves garilc, finely chopped


2 tbsp fresh ginger, peeled and minced


2 tsp ground cumin


2 tsp ground coriander


1 tsp ground turmeric


1 tsp mild curry powder


2 medium cauliflower heads, prepared into florets


250 ml | 9 fl oz | 1 cup water


sea salt


freshly ground black pepper



To serve:


1 large vine tomato, cored and diced


2 tbsp mint, leaves only, chopped


2 tbsp coriander, leaves only, chopped



1 For the curry: Melt the coconut oil in a large saucepan set over a medium heat until hot. Add the onion, garlic, ginger, and a pinch of salt, sweating for 6-7 minutes until soft and lightly coloured.



2 Stir in the ground spices. Cook for 2 minutes, stirring occasionally, until the oil starts to seep through the spices from beneath.



3 Add the cauliflower florets, stir thoroughly to coat in the spices, and cover with 250 ml water.



4 Bring to a simmer, cover the saucepan with a lid, and cook over a reduced heat for 12-15 minutes, stirring occasionally, until the cauliflower is tender. Season to taste with salt and pepper.



5 To serve: Spoon the cauliflower into dishes. Top with diced tomato and chopped herbs before serving.