1/2 head of cauliflower
3 tbs oil
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp cumin seeds
Ginger and garlic paste
1/2 tsp salt
6 cloves garlic
5cm knob ginger
1 onion, diced
1 red chilli, seeded and chopped
1/2 tsp ground turmeric
400g coconut milk
2 ripe tomatoes, skinned and peeled
1/2 lime, juiced
2 tsp salt
Start with prepping the different elements…
1. Chop the cauliflower into mid sized florets and set aside
2. Make the spice mix by dry roasting the cumin and coriander seeds in a oil free fry pan. Roast till fragrant and then transfer to a mortar and pestle. Finely grind them and set aside
3. Make the ginger and garlic paste by peeling and roughly chopping them both. Place them in a mortar and pestle with the salt and grind them to a paste.
Tip: Make the Ginger and Garlic Paste in bulk – double or triple the quantity – if not more, and then freeze the excess in zip lock bags, breaking off what you need as you need it.
4. To skin the tomatoes, make a cross at one end and drop into boiling water for 20 seconds only – any more time and they will cook. Remove and place into a bowl of cold water. The skin will be split and easily come away. Peel, de-seed and roughly chop.
OK, now the process…
In a large fry pan or wok heat the oil, add the cauliflower and half of the cumin seeds. Fry till nicely golden in sections and then remove from the pan into a bowl.
To the pan add the rest of the cumin seeds (with a little extra oil if needed – this isn’t dry roasting) Once back to a sizzle add the onion and cook on a low to medium heat for about 10 mins or till softened – blonde not browned.
Add the ginger, garlic paste and the chili and cook till fragrant, about 2 mins.
Add the spice mix and turmeric, stir to combine. Add the the coconut milk, the cauliflower florets and the diced tomatoes and cook for about 15-20 mins on a low simmer or till the cauliflower is tender and the sauce has thickened slightly
Taste and add the lime juice, salt and pepper to taste.
Delicious and flavoursome!
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