Coconut Cauliflower Curry

INGREDIENTS Total items( 15 )
Aseel Vegetable Ghee 1 tbsp Onion Brown Spain 1 pcs Grape Red Egypt 1 tbsp Garlic Loose China 2 pcs Bayara Turmeric Powder 1 tsp Bayara Curry Powder 3 tbsp Bayara Cardamom Medium 6 pcs Nezo Fine Sea Salt 1 pinch Bayara Black Pepper Powder 1 pinch Maggi Vegetable With Olive Oil Stock Bouillon Cubes 500 ml Cauliflower Spain 1 pcs American Garden Coconut Milk 1 pcs Capsicum Red Spain 1 pcs Coriander UAE 1 pcs India Gate Basmati Rice 2 cups

INGREDIENTS Total items( 15 )

In a deep pan heat the ghee over medium heat. Add the onion and ginger, saute until the onion softens. Stir in the curry powder, turmeric, garlic and crushed cardamom seeds; season then add the vegetable stock to the pan.
Bring to the boil and then lower the heat to a simmer. Add the cauliflower, red pepper and coconut milk, cover and simmer for 15 minutes.
Finally, check the cauliflower is cooked, stir in some chopped coriander then serve with steamed basmati rice.

Main MealCoconut Cauliflower Curry