Butter Cauliflower Curry
Ingredients
- cauliflower
- 1 tsp of cumin
- 1 tsp of onion powder 1/2 tsp of salt 1 tsp of garlic powder
- 1 cup of coconut milk
- 1 onion
- olive oil
- avocado oil
- 1/2 tsp of cumin
- 1/2 tsp of turmeric
- 1 tsp of coriander paste
- 1 tsp of ginger and garlic paste
- juice of half a lemon
- 1/2 tsp of salt
- 5 cans of coconut milk
- 1 can of tomato paste
- lemon juice
Preparation
Chop up cauliflower into small to medium sized pieces (bite size but not too tiny either). Wash and pat dry and set aside.
In a bowl put together the following dry spices: 1 tsp of cumin. 1 tsp of onion powder 1/2 tsp of salt 1 tsp of garlic powder.
Toss florets into the mixture to coat.
Add 1 cup of coconut milk and set aside to marinade for 10 - 15 minutes.
Turn your oven to 375 and bake for 10 minutes, then broil for 2 minutes on low.
Meanwhile dice up 1 onion and throw into a deep pan coated with olive oil or avocado oil. Cook on medium - low.
Once caramelised (the onions are a soft brown) throw in: 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 tsp of coriander paste, 1 tsp of ginger and garlic paste, juice of half a lemon, 1/2 tsp of salt. Keep cooking until fragrant.
Add 1.5 cans of coconut milk (full fat) and bring pan to a boil.
Add 1 can of tomato paste and reduce heat to medium. Keep stirring until thickened. Add more salt, pepper or lemon juice if needed.
Stir in your cooked cauliflower and gently coat them with the sauce, turning your spoon in the batter to allow the florets to absorb and coated.
Add some fresh coriander, chilies and naan and you've got an amazing meal
