This cauliflower curry is rich with aromatic spices, sweet tomatoes and creamy coconut. Packed with flavour and nutrition, this is a great winter warmer, perfect served with rice or quinoa.
Prep Time5 minutesmins
Cook Time27 minutesmins
Total Time32 minutesmins
Course: Main Course
Keyword: Vegan
Servings: 4
Ingredients
125gramscoconut milk yoghurt
10cherry tomatoes diced
1medium cauliflower head cut into florets
225gramspassata
1small white onion finely chopped
1large clove of garlic minced
1inchfresh gingerpeeled and grated
1tbspcoconut oil
1tspdried coriander
1tspground cumin
1tspchilli powder
1tspgaram masala
250mlvegetable stock
1/2tspground cinnamon
1/2tspground turmeric
125mlcoconut milk
1/2large red bell peppercut into strips
10gramsFresh coriander finely chopped
Instructions
Heat the coconut oil in a large pan or casserole dish over a medium heat.
Add the onion, garlic and ginger and sweat for a minute or two until tender.
Add all the dried spices and stir well to combine until fragrant.
Add the yoghurt to the pan and stir into the spices until well combined.
Add the passata and diced tomatoes and stir well.
Add the vegetable stock and bring the mixture to a gentle boil. Stir well then reduce to a simmer for 10 minutes uncovered, allowing the sauce to thicken.
Add the cauliflower florets to the pan along with the pepper. Stir well coating the vegetables in the sauce.
Simmer for 10 minutes or until the sauce has thickened and reduced and the cauliflower is tender.
Drizzle with a little coconut milk and scatter with coriander to serve.