CREAMY COCONUT CAULIFLOWER CURRY

 

Ingredients

• 1 kg (2lb) cauliflower
• 2 tsp oil
• 1 tsp salt
• 2 tbsp Garam Masala

For the curry sauce

• 2 tbsp butter
• 1 onion finely chopped
• 4 garlic cloves crushed
• 2 tsp crushed ginger
• 2 tbsp Garam masala
• 1 tsp turmeric
• 1 tsp ground cardamom
• 1 tsp paprika
• 2 tbsp tomato paste
• 800 g (28oz) coconut milk
• pinch of sugar
• salt and pepper to taste

Instructions

• Preheat the oven to 200°C/390°F.
• Cut a head of cauliflower into florets. Drizzle over oil and season with two tablespoons of Garam Masala and a teaspoon of salt. T
• oss to coat the cauliflower then transfer to a baking sheet or baking dish. Place in a hot oven and allow to roast for 20 minutes. 
• While the cauliflower is roasting, make the curry sauce.
• Melt a few tablespoons of butter in a pot or Dutch oven set over medium-high heat.
• Add the onion and cook until soft and fragrant. Stir in the garlic, ginger and spices and cook for another minute until fragrant.
• Add the tomato paste and cook until the pan is dry then pour in the coconut milk.
• Season with a pinch of sugar and salt and pepper.
• Simmer for 10 minutes or until slightly reduced. 
• Add the roasted cauliflower to the curry sauce and cook for another 10 minutes until the cauliflower is fully cooked and the sauce has thickened slightly.
• Serve with rice garnished with fresh cilantro/coriander.