CAULIFLOWER CURRY
SUNFLOWER OIL 2 Tablespoons
ONION Cut small -1
GARLIC CLOVES cut small -3
RED CHILLIES cut small & seeded-2 ?
CAULIFLOWER – WHOLE – cut in small florets
POTATOES Sliced – 300gms
MEDIUM CURRY PASTE – 3 Tablespoons
CHOPPED TOMATOES – 1 Tin
VEG STOCK – 1Pint= STOCK CUBE -1
COCONUT GRATED- 25gms
GREENS – ANY for garnish
Cook in oil -onion garlic chillies until soft
Add cut Cauliflower& Pots & Curry Paste & Cook
Then add Toms and Stock & boil
Stir in Coconut – cook for 20 mins
Before serving with Thai Jasmine Rice garnish with greens
Serves 4
Can freeze left overs
