Butter Coconut Cauliflower Curry

Serves 4, Prep and Cook 35 mins

1 medium cauliflower (1kg), trimmed, cut into small florets

1 large onion, finely chopped 2 cloves garlic, crushed

½ cup mild butter

chicken paste

¾ cup tomato puree

1 chicken stock cube,

crumbled

¼ cup pure cream Toasted flaked almonds and fresh mint leaves, to garnish

Toasted naan bread and

Greek yoghurt, to serve

1 Heat an oiled, large, deep frying pan over a medium heat. Add cauliflower. Cook, stirring occasionally, for 5 minutes. Remove.

2 Add onion and garlic to same oiled pan. Cook, stirring occasionally, until soft. Add paste. Stir for 1 minute, or until fragrant.

3 Return cauliflower to pan with puree, stock cube and 1½ cups water. Bring to boil. Simmer, stirring occasionally, for 10 minutes. Remove from heat. Stir in cream.

4 Garnish curry with almonds and mint. Serve with naan bread and yoghurt.