Coconut Cauliflower Curry

  • recipe

    Main Meal
    Coconut Cauliflower Curry

    recipe

    Mark Setchfield

Servings4
Dish TypeMain Meal
Prep Time35
Cook Time0
INGREDIENTS Total items( 15 )
  • recipe Aseel Vegetable Ghee
    1 tbsp
  • recipe Onion Brown Spain
    1 pcs
  • recipe Grape Red Egypt
    1 tbsp
  • recipe Garlic Loose China
    2 pcs
  • recipe Bayara Turmeric Powder
    1 tsp
  • recipe Bayara Curry Powder
    3 tbsp
  • recipe Bayara Cardamom Medium
    6 pcs
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Maggi Vegetable With Olive Oil Stock Bouillon Cubes
    500 ml
  • recipe Cauliflower Spain
    1 pcs
  • recipe American Garden Coconut Milk
    1 pcs
  • recipe Capsicum Red Spain
    1 pcs
  • recipe Coriander UAE
    1 pcs
  • recipe India Gate Basmati Rice
    2 cups

How to Make

  • In a deep pan heat the ghee over medium heat. Add the onion and ginger, saute until the onion softens. Stir in the curry powder, turmeric, garlic and crushed cardamom seeds; season then add the vegetable stock to the pan.
  • Bring to the boil and then lower the heat to a simmer. Add the cauliflower, red pepper and coconut milk, cover and simmer for 15 minutes.
  • Finally, check the cauliflower is cooked, stir in some chopped coriander then serve with steamed basmati rice.