- 1 tsp fenugreek seeds
A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 cardamom pod, seeds only
- 1 tsp dried curry leaves
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- ¼ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tbsp finely chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 garlic cloves, crushed
- 2 green green chillies, deseeded and finely chopped
- 2 red onions, diced
- 1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 large tomatoes, cut into wedges
- 250ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 lime, juiced
The same shape, but smaller than…
Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.