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!!

Bon appetite!

You’ll need

  • 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


  1. Heat your oven to 200°C.
  2. 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.)
  3. Once done, allow the cauliflower to cool completely at room temperature.
  4. Drizzle with olive oil and sprinkle with garlic powder. Season with salt and pepper and sprinkle with chilli flakes if using.
  5. Place in the oven and roast for 10-12 minutes until golden and slightly charred. Remove from the oven.
  6. 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.
  7. 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.
  8. Add the coconut milk and tinned tomatoes. Let simmer over medium low heat for 5-7 minutes, stirring occasionally.
  9. Pour the sauce into a blender or food proccessor, and blend until smooth and creamy.
  10. Pour the sauce back into the skillet, and add the cauliflower. Cook for few minutes, coating the cauliflower with the sauce.
  11. Adjust seasoning if necessary with salt and pepper.
  12. Melt the remaining ghee or coconut oil in a small pan. Remove from heat.
  13. Serve hot over rice with chopped fresh cilantro and a slice of lime.

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