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40% OFF SITEWIDE. EOFY SALE ENDS 30/06

Recipes

Recipes

Coconut Cauliflower Curry

Prep Time 10 minutes
Bake Time 30 minutes
Baking Pan Enamel Round Pie Dish 19.5cm
Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 1 sprig spring onion, chopped finely
  • 2 cloves garlic, minced
  • 2 cans (800ml) full-fat coconut cream
  • ½ can (200ml) diced tomatoes
  • juice of 2 limes
  • 1 head cauliflower, cut into florets
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1 can (420g) chickpeas
  • 60g spinach, chopped finely
  • 1 small handful coriander

Step 1

In a saucepan, fry spring onion and garlic in olive oil on medium heat until they begin to brown.

Step 2

Add coconut cream, tinned tomatoes, lime juice, cauliflower, curry powder and salt. Mix well and allow to simmer on medium heat for 20-25 minutes.

Step 3

Add chickpeas and continue to simmer on medium heat for a further 5 minutes.

Step 4

Add spinach and coriander, simmer for a further 1 minute before removing from the heat.

Step 5

Serve as desired. I recommend serving with rice, coconut yoghurt, lime, fresh spring onions and coriander.


Recipe created by @amandaducks

EOFY SALE 40% OFF SITEWIDE


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