cauliflower korma curry

750g cauliflower florets

1 brown onion – chopped

3 x garlic cloves – minced

1 tsp ginger – peeled + grated

1 x red chilli – finely chopped

2 tsp curry powder

2 tbsp reduced salt tomato puree

2 tbsp ground almonds

400 ml tin coconut milk

1 tbsp olive oil

salt and pepper to taste

3 cups mixed greens

1⁄2 red onion – sliced

1 avocado – sliced

lime juice

1. heat fry pan over medium heat with olive oil.

2. cook onion, garlic, ginger and chilli for 2 minutes until softened.

3. add curry powder and salt cooking for a further 3 minutes.

4. add tomato puree, almonds and coconut milk. bring to a simmer and reduce heat.

5. add cauliflower florets cooking for 10-15 minutes until softened.

6. serve on top of salad and spritz with lime juice.