A soulful, spiced veggie curry that's perfect for meal prep. 

INGREDIENTS

• 1 cauliflower
• 700-800ml coconut milk
• 1 onion
• 2 cloves garlic
• 140g tomato puree
• 1 tsp Garam masala
• 1 tsp curry powder
• Salt and pepper

For serving

• Rice
• Flatbread

METHOD

1. Preheat oven to 200ºC. 
2. Rinse and cut cauliflower into small florets. In a baking dish, mix the cauliflower with 3 ladles of coconut milk (the rest will be used later). Season well with salt and pepper, then roast in the oven for 12 minutes.
3. In the meantime, start on your sauce. Slice the onion and garlic before frying in a pan with a little oil. Add tomato puree, garam masala and curry powder. Pour in the coconut milk, stir well and let it simmer to slowly thicken over medium heat. Taste and adjust seasoning if necessary. 
4. Cook the rice for serving. Read more about how to cook the perfect rice here.
5. When the cauliflower has finished in the oven, transfer the pieces into the sauce in the frying pan. Mix well and simmer over low/medium heat until thickened. Here you can also add more vegetables, lentils or chickpeas to the dish if you want more filling. 
6. Serve with cooked rice, lime slices, warm flatbread and herbs.  

Contact:

Find more delicious recipes @ualcatering