Coconut Cauliflower Curry

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Coconut Cauliflower Curry

Serves 4, prep time 15 minutes, cooking time 20 minutes

1 tbsp of ghee
1 onion chopped
1 tbsp of freshly grated ginger
2 garlic cloves crushed
1 tsp of turmeric
3 tbsp of curry powder
6 crushed cardamom seeds
Salt & pepper
500ml of vegetable stock
1 large cauliflower, cut into medium pieces
1 can of coconut milk
1 red pepper cubed
A handful of chopped coriander, keeping some to serve
Cooked basmati rice to serve

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Coconut Cauliflower Curry

In a deep pan heat the ghee over medium heat. Add the onion and ginger, sauté until the onion softens. Stir in the curry powder, turmeric, garlic and crushed cardamom seeds; season then add the vegetable stock to the pan. Bring to the boil and then lower the heat to a simmer. Add the cauliflower, red pepper and coconut milk, cover and simmer for fifteen minutes. Finally, check the cauliflower is cooked, stir in some chopped coriander then serve with steamed basmati rice.

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