I usually start my week with a vegetarian or vegan dish and with the bitterly cold weather we are currently experiencing, a curry is exactly what I needed.
I am serving my cauliflower curry over Coriander and Lime Basmati rice and you can get the recipe here.
Here is to starting our week healthy and animal free!!
- 1 x large cauliflower (about 500g)
- Olive oil for drizzle
- 1 x Tbsp garlic powder
- Pinch of chilli flakes (optional)
- 1 can x coconut milk, full fat
- 3 Tbsp x coconut oil or ghee (2 Tbsp for frying, 1 Tbsp for garnish)
- 1 Tbsp x fresh ginger, grated
- 1 x clove garlic, grated
- 1 x medium onion, diced
- 1 Tbsp x garam masala
- 1 tsp x curry powder
- ½ tsp x turmeric
- ½ tsp x salt
- 1 can x diced tomatoes
- Handful fresh coriander, roughly chopped
- Heat your oven to 200°C.
- Prep the cauliflower by breaking it into florets and then either steam or boil in water for a couple of minutes until just tender. (It is important that you do not cook the cauliflower fully as it will disintegrate.)
- Once done, allow the cauliflower to cool completely at room temperature.
- Drizzle with olive oil and sprinkle with garlic powder. Season with salt and pepper and sprinkle with chilli flakes if using.
- Place in the oven and roast for 10-12 minutes until golden and slightly charred. Remove from the oven.
- Meanwhile, heat a large skillet to medium heat. Once hot, add 2 Tbsp coconut oil or ghee and add the onion. Saute for 3-4 minutes and add the minced garlic. Cook for another 1-2 minutes.
- While onion is cooking, mix together the spices: garam masala, curry powder, turmeric, and ½ tsp salt. Add this to the onion mix and cook for about a minute whilst stirring.
- Add the coconut milk and tinned tomatoes. Let simmer over medium low heat for 5-7 minutes, stirring occasionally.
- Pour the sauce into a blender or food proccessor, and blend until smooth and creamy.
- Pour the sauce back into the skillet, and add the cauliflower. Cook for few minutes, coating the cauliflower with the sauce.
- Adjust seasoning if necessary with salt and pepper.
- Melt the remaining ghee or coconut oil in a small pan. Remove from heat.
- Serve hot over rice with chopped fresh cilantro and a slice of lime.