Cauliflowercurry

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 4 tablespoons The Spice Club Curry
• Salt and pepper to taste
• 1 can (400 grams) diced tomatoes
• 2 cans (400 ml per can) coconut milk
• 1 large cauliflower, cut into florets
• Cooked rice, for serving (optional)
• the spice club coco&hazel (for garnish)
• Finely chopped coriander, for serving (optional)
• Warm naan bread, for serving (optional)

Step 1: Preparation

• Cut the onion into cubes, chop the garlic finely and grate the ginger. Cut the cauliflower into small florets and set aside.

Step 2: Frying the onion, garlic and ginger

• Heat the olive oil in a large pan over medium heat.
• Add the onion and cook until soft and translucent, about 5 minutes.
• Add the garlic and ginger and cook for a further 2 minutes, until fragrant.

Step 3: Add herbs and tomatoes

• Add The Spice Club Curry to the pan and fry for 1 minute to release the flavors.
• Add the tomato cubes and stir well. Let everything simmer for 5 minutes.

Step 4: Add coconut milk and cauliflower

• Add the coconut milk and bring to the boil.
• Add the cauliflower florets and season with salt and pepper.
• Reduce the heat and simmer the curry for 20-25 minutes, or until the cauliflower is tender.

Step 5: Serve

• Serve the cauliflower curry with boiled rice and/or warm naan bread.
• Garnish with finely chopped coriander and the spice club coco & hazel