For 4 servings
Prep and cook time: 40 min
Cannot be frozenIngredients:
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
freshly ground black pepper
1 large vine tomato, cored and diced
2 tbsp mint, leaves only, chopped
2 tbsp coriander, leaves only, choppedMethod:
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.