Directions

• Heat the oven to 200 degrees c
• Prepare the cauliflower – separate the florets from the cauliflower, then reserve any fresh leaves for garnish or shredded in a stir fry. Finely dice the cauliflower stalk, only discarding the brown bits of stalk or the wilted leaves.
• The florets can be put in a roasting tin with a tablespoon of oil, cooked in the oven for around 20 mins, a dark char on the edges, tender stems.
• Heat a dry saucepan on medium, add the fennel seeds for around 30 seconds-1 minute, until you can smell the seeds.
• Add the tablespoon of oil and reduce the heat to low, tip in the chopped onion and cauliflower stem, cook on the gentle heat for 10 minutes.
• Add the chopped pepper and cook for 5 more minutes.
• Add the chopped garlic and ginger and cook for a further 2 minutes
• Next add the dry spices, including the garam masala, these need cooking for a further 2 minutes.
• Add the coconut milk and the stock cube, bring to the boil and reduce the heat to allow a gentle simmer, stirring occasionally.
• Once the cauliflower is ready, add this to the curry base, including any juices/oils from the pan.

Notes

No Notes Provided

Storage

No Storage Instructions Provided