1 cauliflower, trimmed and cut into florets (about 500g)
2 onions, peeled and diced
2 garlic cloves, peeled and minced
1 tbsp of ginger, grated
1 tsp garam masala
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp chilli powder
4 tbsp of ground almonds
2 tbsp of desiccated coconut
300ml of vegetable stock
300ml of natural yoghurt
1 tbsp of flaked almonds, toasted
2 tsp coconut oil
chopped coriander, or parsley, to garnish
salt
pepper
Method
1
Add the coconut oil to a large wok or lidded frying pan and allow to melt over a medium heat. Add the onions and garlic and fry until softened and lightly browned
2
Add the ginger, spices, ground almonds and desiccated coconut and continue to fry for 1–2 minutes, stirring continuously
3
Stir in the vegetable stock and yoghurt and simmer for 2 minutes before adding the cauliflower florets. Cover the pan with a lid and simmer for 15–20 minutes, or until the cauliflower is soft but still retains its shape
4
Season to taste with salt and pepper, then scatter over the flaked almonds and freshly chopped herbs to serve, with steamed rice and warmed naan breads on the side