A quick and easy creamy coconut cauliflower curry packed with flavor. This recipe features roasted cauliflower and a blend of spices combined with coconut milk and tomatoes for a delicious meal.
1: Preheat oven to 200°C.
2: Cut the cauliflower into florets and place in a large bowl.
3: Add to the bowl 1 tsp turmeric, 1 tsp cumin and 2 tbsp of oil.
4: Roast in the oven for 30 minutes, turning halfway.
5: Heat some oil in a pan over a medium high heat.
6: Add in the chopped onion, garlic and ginger.
7: Sauté until onions are softened.
8: Then add in the remaining spices.
9: Cook for a few minutes until fragrant.
10: Add in the coconut milk, tomatoes and tomato purée. Stir well.
11: Bring to the boil and then reduce heat. Simmer for 20 minutes.
12: Serve with rice/naan/rotis, or eat alone!
