A quick and easy one-pot cauliflower curry packed with vegetables and fiber. Perfect for meal prepping and feeding those friendly gut bacteria. Economical at just 30p per portion.
1: Heat the coconut oil in a nonstick pan over a medium heat.
2: Add the onion and cook for 2-3 minutes until starting to soften.
3: Add the chilli, ginger, and garlic.
4: Cook for a further minute before adding the spices. Fry for about 5 minutes until the spices release their aroma and the onion has caramelised.
5: Stir in the tomato puree and chopped tomatoes and continue to bubble on a medium heat for 6-8 minutes, until the sauce thickens.
6: Add the cauliflower and peas.
7: Cover the pan and simmer for about 12-15 minutes or until the cauliflower has cooked.
