Using vegetables that are in season is one of the best ways to keep your grocery costs down. This curry although I’ve called it Cauliflower curry can also have chicken or fish and if you are looking for something vegetarian or vegan friendly just add mushrooms or squash, both would work well. This is quite a light curry, is very quick to make and doesn’t need a huge pantry of spices.
Cauliflower & Coconut Curry
Serves 4
1/2 cauliflower (florets
2 handfuls baby spinach
2 tbs cooking oil
1 large onion, chopped
2 fresh red chillies, chopped
1 tbs fresh ginger, grated
3 cloves of garlic, chopped
1/2 tsp chilli powder
1 tsp turmeric
1 tbs soft brown sugar
1 tin chopped tomatoes
1 can coconut milk (400ml)
2tbs garam masala
Optional:
6 chicken thigh fillets or 400g whole button/brown mushrooms or squash or fish equivalent
Instructions:
If using chicken start by cutting the thighs into bite sized chunks. Heat the oil in the pan and brown the meat. Set aside for later
Add a little more oil and using the same pan cook the chopped onion until golden. Add the chilli, garlic, ginger and quickly stir through the onions (be careful not to burn the garlic). Continue stirring and add the chilli powder, turmeric and sugar. Once combined add the tin of tomatoes and coconut milk. Stir well and add the cauliflower (and chicken, fish, squash or mushrooms). Simmer until the cauliflower and other ingredients are cooked through.
Just before serving stir through the garam masala and add the spinach. Season with salt and pepper if necessary.
Cooking time: Less than 30 minutes