Le Creuset Coconut Cauliflower Curry

| DIFFICULTY Easy | PREP TIME 30 minutes | COOK TIME 30 minutes| SERVES 4-6 |

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For this recipe, you'll need a Le Creuset 24cm Cast Iron Pumpkin Casserole Dish

INGREDIENTS

• 1.5 kg cauliflower, cut into small florets (approx. 2 heads of cauliflower or greens)
• 2-3 cloves of garlic, sliced
• 2-3 tablespoons ghee or coconut oil (vegan)
• 2 teaspoons mustard seeds
• 3 cardamom pods, crushed
• 1-2 cinnamon sticks
• 2 dried red chillies
• 18 curry leaves
• 2 tablespoons Madras curry paste
• 1 teaspoon turmeric
• 300g yellow cherry tomatoes
• 1.5-2 cans of coconut milk, 400 ml each
• Juice and zest of 1 lemon
• Salt and freshly ground pepper
• 8 sprigs of coriander

TO SERVE

• Toasted coconut chips
• Basmati rice
• Pappadum (Indian flatbread)

METHOD

1. Preheat the oven to 200°C. Wash the cauliflower, cut into florets, and place it in a bowl and mix with the garlic slices and a little oil. Place the cauliflower on a baking tray lined with baking paper and roast in the oven for about 10 minutes.
2. Heat the ghee in a Le Creuset Cast Iron 24cm Pumpkin Casserole over low heat. Add the mustard seeds, cardamom, cinnamon, chilli, and curry leaves, and roast for 1-2 minutes until fragrant, stirring regularly. Add curry paste and turmeric and continue cooking for 1 minute. Add the roasted cauliflower florets, and cherry tomatoes and mix with the spice mixture. Add the coconut milk and lemon juice as well as the zest of a lemon and mix everything. Bring to a boil, season, and simmer for 2 minutes.
3. Garnish with coriander and coconut chips and serve with steamed rice and/or pappadum.