Ingredients
- 1 small onion diced
- 1 garlic clove finely diced
- 1tbs groundnut or sesame oil
- 200g cauliflower florets
- 1 tin coconut milk
- 4tsp medium curry powder
- 1tsp turmeric
- 1tsp cinnamon
- juice of half a lemon
- 1tsp mango chutney
- 1 tbsp raisins
- 2tbsp almond flakes toasted for garnish
- 1 pack wholegrain Quinola
- fresh coriander to serve
In a large frying pan, fry the onion with the garlic on a medium heat, until soft and translucent but not browned. Add the spices, raisins and cauliflower florets and stir well. Pour in the coconut milk and continue to cook for about 10 minutes, until the cauliflower is soft, and the sauce is reduced slightly. Add the mango chutney and lemon juice and season with salt. Scatter on the top the almond flakes and fresh coriander and serve with wholegrain quinoa.
