• 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, grated
  • 2 red chillies, finely sliced
  • 1tbsp ground turmeric
  • 1 large cauliflower, leaves removed, cut into small florets
  • 400g tin of reduced-fat coconut milk
  • 600ml vegetable stock
  • Juice of 1 lime
  • A handful of fresh coriander leaves


  • STEP 1
    Heat oil in a pan over a medium heat, Fry onion for 6-8 minutes until softened. Add the garlic, ginger, half of the chilli, and the turmeric. Cook, stiring, for 2 minutes.
  • STEP 2
    Add the cauliflower and cook for 5 minutes
  • STEP 3
    Pour in the coconut milk, reserving 2tbsp and the stock, Simmer for 25-30 minutes, or until caulifloweris tender
  • STEP 4
    Remove from heat, let cool slightly before pureeing with a stick blender, Stir in lime juice and season. Serve topped with reserved coconut milk, remaining chilli, and coriander leaves

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