This is a weekday or weekend meal – its really cheap, very easy and soothing. If money is tight at the moment – then this recipe should fit the bill. I made this as I had a cauliflower sitting in my fridge that was in danger of going bad – so the whole thing was ready really quickly and tasted even better the next day!
1 -2 x tsp vegetable oil
1 x onion – finely sliced
1 x medium cauliflower – broken or cut into florets
1 x tsp turmeric
1 -2 x tbsp curry powder
1 x tsp garam masala
1 x tsp coriander seeds
1 x 400ml tin of coconut milk
1 x veg stock cube
Ground black pepper
1 x small chilli pepper (optional – some people love a bit of heat!)
Sprinkle of flaked almonds (optional)
Gently fry the thinly sliced onion and coriander seeds in the oil for about 5-6 minutes until the onions have started to soften.
Add the salt, pepper, turmeric, garam masala and curry powder (chilli pepper if you are using) and cook for another 2-3 mins (I love the smell of my kitchen at this point).
Add in the cauliflower florets and coat in the curry paste thoroughly.
Now add in the coconut milk and dissolve the veg stock cube in a little water and add in.
Put the lid on your pan and simmer for about 8-10 mins or until the cauliflower is cooked (you may need to add a little water if the mixture gets too thick). Sprinkle with a few flaked almonds or chopped coriander.
Serve with some plain rice and a wholemeal chapati and you are good to go! any leftovers can be taken to work the next day 🙂