2 tbsp rapeseed oil, coconut oil, or canola
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
1 cup onions. finely chopped
1 green chilli slit or chopped
1 tsp grated ginger
2 garlic cloves, chopped
1 cup pureed tomatoes
1/4 tsp turmeric
1 tsp Kashmiri chilli powder
1.5 tsp garam masala
1/2 tsp coriander powder
1 cup coconut milk
- Trim and cut the Cauliflower into florets. Toss the florets in a some oil and roast them off for 10 minutes or so until they start to colour. (I use spray oil and AirFry them it gives a lovely nutty taste).
- Heat the oil and add the Mustard Seeds, Cumin and Curry Leaves until the seeds sizzle.
- Add the Onions and Green Chilli and sauté until golden, about 5 minutes.
- Stir in the Ginger Paste, stir through then add in the tomatoes and cook through for 5 minutes.
- Stir in the Turmeric, Chilli Powder, Garam Masala and Coriander and let infuse for a minute or so.
- Add Cauliflower and stir through for a few minutes.
- Stir in the Coconut Milk, cover and cook gently until the Cauliflower is tender but not too soft, I like if the Cauli still has a bite crunch.