
Prep Time | 25 Mins |
Cook Time | 45 Mins |
Servings |
People
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Ingredients
- 2 Tbsp Coconut Oil
- 1 cauliflower
- 2 Red onion finely cut
- 12 Cherry tomatoes cut in half
- 1 Tsp Coriander powder
- 1 Tsp Cumin Powder
- Half Tsp Turmeric powder
- 1 Tsp Chilli powder
- 2 Cardamom pods with seeds remove – discard the pods and use the seeds
- 4 Clove garlic, crushed
- 1 Inch grated ginger
- 1 200 ml Can of coconut cream
- 1 Green chilli chopped – if you like your curry hot add an extra chopped chilli
- Handful fresh coriander to garnish
- Salt to season
Ingredients
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Instructions
- In a large wok melt the oil and add the dried spices and cook on low for 2 mins .
- Then add the onions, garlic, chilli and ginger and cook for a further 10 mins
- Add the cauliflower and tomatoes and stir well, cooking for a further 5 mins.
- Add the coconut milk, bring to the boil and then simmer for 20 mins or until the cauliflower is cooked. Serve garnished with fresh chopped coriander.
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