Recipe Corner: Cauliflower Curry

adapted from thecandidadiet.com

Ingredients

• 2 tbsp coconut oil
• 1 cauliflower, cut into bite size pieces
• 1 courgette, sliced into ½ inch thick half moons
• 1 chopped onion (small)
• 3 tomatoes, diced
• 1 garlic clove, minced
• 2 thinly sliced celery stalks
• 2 handfuls baby spinach leaves
• 2 tbsp chopped fresh coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp chilli flakes
• Pinch of salt (to taste)
• 2 cups of water or vegetable broth

1. Heat oil in a wok over medium heat.
2. Sauté the onions and celery for about 5 minutes.
3. Add the garlic and continue to sauté for another 5 minutes or until softened.
4. Add the coriander, cumin, ginger, turmeric and chilli flakes, stir and sauté for 1 minute.
5. Add the cauliflower, courgettes, tomatoes, salt and water/broth.
6. Bring to the boil, then reduce the heat and simmer with the lid on for 20 minutes, or until the cauliflower is tender.
7. Add the spinach and simmer uncovered for another 4 minutes.
8. Season to taste with additional salt and pepper if required.
9. Serve and garnish with the finely chopped coriander.