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Coconut & cauliflower curry
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3 tbsp coconut or vegetable oil
1 large Duchy Organic Cauliflower, cut into florets
6 curry leaves
1 tsp black mustard seeds
1 tsp cumin seeds
2 onions, finely chopped
3 cloves garlic, finely chopped
10g fresh root ginger, finely chopped
227g can chopped tomatoes
½-1 tsp mild red chilli powder,to taste
½ tsp ground turmeric
1 tsp garam masala
400g can coconut milk
115g bag washed baby spinach
Steamed basmati rice, to serve
1. Put the oil in a large saucepan over a medium heat. Fry the cauliflower florets for around 7-9 minutes, until lightly browned on all edges and smelling toasty. Stir in the curry leaves and the mustard and cumin seeds. Fry for a couple of minutes, then add the onions and reduce the heat a little. Sauté for 10 minutes, then stir in the garlic and ginger; cook for a further 3-4 minutes.
2. Add the tomatoes, chilli powder, turmeric and garam masala; season. Add a splash of water if it looks dry. Turn the heat back up to medium and bring to a simmer. Bubble for 5 minutes so the tomatoes reduce a little, then add the coconut milk. Bring to the boil, then reduce to a simmer and cook for a further 5 minutes. Add the spinach and cook for 5-10 minutes, until the cauliflower is just cooked through, the spinach has wilted and the curry has thickened. Check the seasoning and serve with the steamed basmati rice.
Typical values per serving:
Per serving (including rice)
This recipe was first published in April 2021.