Cauliflower, Tomato and Coconut Curry
30 - 40 minutes
2 - 3 people
1 thumb sized piece of fresh ginger
50 millilitres water
2 dried Thai red chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
½ teaspoon powdered turmeric
1 teaspoon powdered fenugreek
2 teaspoons xanthan gum powder
2 teaspoons mustard seeds
10 curry leaves
2 dessert spoons Tamarind puree
1 tin chopped tomatoes (or 40 g cherry tomatoes chopped)
250 millilitres gluten free vegetable stock
6 dessert spoons grated coconut
1 large cauliflower
Begin by preparing the cauliflower by cutting the florets from the stem and washing the florets thoroughly before leaving to drip dry. Continue by peeling the ginger then adding to a blender with 50 millilitres of water, blend until you have a fine paste.
Now heat a dry frying pan and add the grated coconut, stirring constantly heat until the coconut turns brown then remove from the pan to a bowl and set aside. Use the pan again and add the chillies, coriander seeds, cumin seeds, fennel seeds, powdered turmeric, powdered fenugreek and mustard seeds. Heat for 2 – 3 minutes or until the seeds start to smoke and pop then place in a grinder and grind to a fine powder.
Continue by placing a large saucepan on the heat, add a dessert spoon of vegetable oil and when hot add the ginger paste and stir fry for one minute. Then add the tomatoes, spice powder, Tamarind, curry leaves, coconut, vegetable stock and cauliflower then bring to a simmer. Add the marmite and xanthan gum powder, stir thoroughly then carry on simmering gently for 25 – 30 minutes stirring every few minutes. Serve with rice.