Cauliflower Curry Recipe

This makes a big pot and enough for leftovers. Enjoy!

Ingredients:

1 brown onion (I had 1/2 a red onion in the fridge, so I added this)
A small knob of fresh ginger, finely chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon chilli flakes or chilli powder
Salt and Pepper
2-4 tablespoons tomato paste
1 tin coconut cream
1 large tin tomatoes
1 whole cauliflower, chopped into florets
Fresh coriander, stalks and leaves
1 tin of chick peas (save the liquid for vegan meringues)
Big bag of baby spinach leaves
Fresh coriander leaves for serving

Method:

Fry the onion in a large saucepan using water or a small amount of olive oil. When soft add the spices, ginger, ground coriander, cumin, chilli flakes. Fry until fragrant.

Add the tomato paste and fry for 1-2 minutes. Add the coconut cream, the tinned tomatoes, and water from rinsing the 2 tins.

Add the cauliflower pieces and bring to the boil. After simmering for 10 minutes or so, add the chickpeas and the coriander stalks. Simmer until the cauliflower is tender, but still crunchy.

Take the pot off the heat and stir in the spinach leaves. Serve with brown rice and fresh coriander leaves.

Check out my Instagram Reel to see how this is made. I promise it’s really easy!