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Cauliflower Curry
Ingredients
- 2 tbsp vegetable oil
- 1 red onion sliced
- 500 g chicken breast cut into bite-sized pieces
- 3 cloves garlic crushed or finely grated
- 1 piece thumb-sized fresh ginger finely grated
- 2 tsp garam masala
- 1 tsp cumin ground
- 1 tsp turmeric ground
- 1-2 tsp chilli powder
- 1 tbsp tomato purée
- 1 tbsp gluten-free soy sauce or tamari
- 400 g tomatoes chopped
- 400 ml coconut milk
- 1 cauliflower cut into florets; large
- Handful fresh coriander chopped
- basmati rice for serving; cooked
- wedges Lime for serving
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and ginger and cook for another minute.
- Add the garam masala, cumin, turmeric and chilli powder and cook for 1 minute.
- Stir in the tomato purée and gluten-free soy sauce/tamari. Add the chopped tomatoes and coconut milk and bring to a gentle simmer.
- Add the cauliflower florets and simmer for about 12–15 minutes, until almost tender.
- Meanwhile, cut 500–600 g chicken breast into bite-sized pieces and briefly brown in a separate pan for about 3–4 minutes. It doesn’t need to be fully cooked yet.
- Add the chicken to the curry for the last 5 minutes, until cooked through and the cauliflower is tender.
- Finish with fresh coriander and serve with rice.
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