Charred cauliflower and coconut curry
My aunt always passes on her Sainsbury's Magazine when she has finished with them and when I saw this recipe I wanted to try it! It serves 4 and is a great mid week meal as it uses veg that I usually have left over from Sunday lunch.
1 tbsp desiccated coconut
Coconut oil (for frying)
About 400g of cauliflower broken into florets
1 tbsp vegetable oil
1 onion, diced
2 sweet potatoes, peeled and cut into chunks
4 tbsp tikka curry paste
1 x 400ml tin coconut milk
1 x 200g pack baby spinach
Rice and/or mini naan bread to serve
1. Heat a large deep frying pan, add the desiccated coconut and cook for 1 minute or until toasted. Remove to a plate.
2. Heat the coconut oil, add the cauliflower and stir fryer about 5min or until charred in places. Remove from pan to a plate.
3.Return the pan to the heat and add some more coconut oil, then add the onion and sweet potato and fry for 2-3 minutes. Add the curry paste and cook for 1 minute, stirring, then add the coconut milk. Stir well and bring to the boil, then reduce heat and simmer for 20 minutes or until the sweet potatoes are tender.
4. Return the cauliflower to the pan, cook for a further 2-3 minutes until tender then stir in the spinach, a handful at a time, until wilted.
5. Serve the curry over rice and sprinkle with the toasted desiccated coconut
