COCONUT CAULIFLOWER CURRY
Serves 4
Ingredients
- 2 Tab olive oil
- 1 sprig spring onion, chopped finely
- 2 cloves garlic, minced
- 2 cans (800ml) full-fat coconut cream
- ½ can (200ml) diced tomatoes
- juice of 2 limes
- 1 head cauliflower, cut into florets
- 2 Tab curry powder
- 1 tsp salt
- 1 can (420g) chickpeas
- 60g spinach, chopped finely
- 1 small handful coriander1. In a saucepan, fry spring onion & garlic on med heat until they begin to brown.
2. Add coconut, tomatoes, lime, cauli, curry & salt. Mix well, simmer med heat 20-25 mins.Step 3. Add chickpeas & continue to simmer on medium heat for a further 5 minutes.
4. Add spinach & coriander, simmer a further 1 minute before removing from the heat.
5. Serve as desired, suggest with with rice, coconut yoghurt, lime, spring onions and coriander.
