-1 tbsp Coconut Oil
-1 medium Red Onion, sliced
-1 medium Red Pepper, roughly sliced
-2 heaped tsp Crushed Garlic
-1 tsp Coriander Paste
-2 tbsp Ground Cumin
-1 tbsp Cayenne Chilli Powder
-2 tbsp Garam Masala
-12 medium Tomatoes, quartered
-250ml Vegetable Stock*
-400g can Coconut Milk
-2 small Cauliflowers, in florets
-2 tbsp Fresh Parsley, chopped
1. Using a large deep saucepan, heat the coconut oil before adding the onion, pepper, garlic & coriander. Stir & cook over a medium heat for 5 minutes to soften slightly before adding the spices. Stir well.
2. Add all the tomatoes, stir & allow to cook for 5 minutes then add the vegetable stock. Stir again.
3. Separate the cream at the top of the can of the coconut milk into a small bowl & set aside as a garnish. Mix the remaining milk & add it to the saucepan. Stir & allow to simmer for 10-15 minutes to reduce a little. Bring off the heat & allow to rest/cool for 5-10 minutes before blending smooth in a high powered blender. Or use a stick blender.
4. Return the blended sauce to the saucepan, add the cauliflower, stir to cover the florets in the sauce & cook over a medium-high heat for 15+ minutes until the cauliflower is fork soft but retains some bite. Serve immediately garnished with the coconut cream & the fresh chopped parsley.
CALORIES AND MACROS PER SERVING