Ingredients

The following ingredients have 4 Servings
  • 1 Cauliflower (Cut into roughly equal sized florets)
  • 1 tbsp oil
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • 1 onion (roughly chopped)
  • 1 tbsp root ginger (roughly chopped )
  • 5 garlic cloves (roughly chopped)
  • 1 chilli pepper
  • 400 g tinned chopped tomatoes
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • ½ tsp turmeric
  • 2 tbsp fresh coriander leaves ((optional) to serve)

Instruction

  • Preheat the oven to 180°C
  • Put the cauliflower on a baking tray, toss with the oil and spices.
  • Bake for approximately 25 minutes.
  • Put the onion, ginger, garlic and chilli pepper in a food processor with a dash of water and blitz to form a paste.
  • Heat a little oil in a saucepan and fry the paste for about 5 minutes.
  • Add the spices plus a tablespoon of water to stop the pan from being too dry. Stir and fry gently for another couple of minutes.
  • Blitz the tomatoes in the food processor or blend them using a stick blender.
  • Add the tomatoes to the saucepan. Bring to the boil then simmer gently for about 20 minutes.
  • Serve the cauliflower with the curry sauce. You can mix the cauliflower into the sauce in the saucepan or serve it on top of the sauce
  • Top with fresh coriander if you have some.