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.
Mark Setchfield
Aseel Vegetable Ghee 
Onion Brown Spain 
Grape Red Egypt 
Garlic Loose China 
Bayara Turmeric Powder 
Bayara Curry Powder 
Bayara Cardamom Medium 
Nezo Fine Sea Salt 
Bayara Black Pepper Powder 
Maggi Vegetable With Olive Oil Stock Bouillon Outer 
Cauliflower Spain 
American Garden Coconut Milk 
Capsicum Red Spain 
Coriander UAE 
Sunwhite Calrose Rice 
