This is a lovely midweek meal to make. I have done my normal version for you but sometimes I add lentils or spinach and peas to change it up. You can eat it with rice or just a good Naan to scoop up the sauce. You can blend the leftovers to make a nice light soup for your lunch the next day. Have fun playing with the recipe and make it your own.
Ingredients
- 1 Whole cauliflower, broken in small florets
- 1 tbs Ghee or Oil
- 1 Onion, chopped
- 2 Garlic Cloves, chopped
- 1 thumb size Ginger, chopped
- 1 tsp Coriander Seeds
- 1 tsp Fennel Seeds
- 1 tsp Turmeric
- 1 tsp Medium Curry Powder
- 1 tbs Tomato paste
- 1 Can Coconut Milk
- 1 cup Vegetable Stock
- Salt and Pepper to taste
Method
- Heat the oil in a medium size pot. Brown the onions until it is nice and soft then add the ginger and garlic and cook 2 minutes.
- Add the Coriander and Fennel Seeds and cook until it is fragrant. About 1 minute before adding the curry powder, turmeric and tomato paste.
- Now add the stock and coconut milk and simmer for 15 minutes.
- After 15 minutes add the cauliflower and cook for a further 20 minutes until the cauliflower is soft but still have a bit of a bite.
- Check the seasoning before serving it with cooked rice or naan.
Note: If you want to add lentils to the dish I normally add them the same time as the cauliflower. I like the lentils cooked but not mushy. About 1/4 – 1/2 cup of lentils should be enough.
The spinach and peas I normally add the last 5 minutes before serving the food. You want your spinach just wilted. I normally add a big hand full of spinach and 1/2 cup of peas. Add as much as you like.
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