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Easy Cauliflower Coconut Curry

Print Recipe
Servings 4

Ingredients
  

  • 1 Cauliflower cut into florets
  • 2 tbsp Olive Oil
  • 4 Garlic Cloves minced
  • 2 inch Ginger grated
  • 1 Onion finely chopped
  • 2 tbsp Curry Powder
  • 2 tsp Turmeric
  • 2 tsp Cumin Powder
  • 1 tsp Ground Coriander
  • 2 x 400ml Can Coconut Milk
  • 1 x 400ml Can Chopped Tomatoes
  • 1 small bunch of Coriander

Instructions
 

  • Preheat oven to 200 degrees celsius
  • Place the cauliflower florets on a baking tray and drizzle over 1 tbsp of olive oil. Sprinkle over 2 tsp turmeric and 1 tsp of Cumin Powder. Roast in the oven for 20-30 minutes until the cauliflower is tender. Remove from oven and set aside.
  • Heat the remaining 1 tbsp of olive oil in a large pan over medium-high heat. Once hot, add onion, garlic and ginger. Sauté until the onion is softened and translucent.
  • Add the remaining spices – 2 tbsp of curry powder, 1 tsp cumin powder, and 1 tsp ground coriander – cook for 1-2 minutes until fragrant.
  • Pour in the coconut milk and chopped tomatoes and mix everything together well. Bring to the boil and then reduce heat to low. Allow to simmer for about 30 minutes.
  • Add the roasted cauliflower florets to the curry and then sprinkle over the coriander leaves.
  • Serve up with rice and naan!