This simple curry is great served with steamed basmati rice, but it's also fantastic with the cauliflower rice we have here. The cauliflower rice can simply be steamed; we like to add a bit more flavour by frying it with mustard seeds, onion and garlic. A dollop of yoghurt would add a touch of richness if you fancy it.
- 2 tbsp coconut oil
- 1 onion, thinly sliced
- 20 gm ginger, finely grated
- 3 garlic cloves, finely chopped
- 1 birdseye chilli, thinly sliced
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground garam masala
- 400 gm canned cherry tomatoes
- 2 large sprigs fresh curry leaves
- 6 ripe tomatoes, cut into wedges
- Coriander sprigs and lime wedges, to serve
- 600 gm cauliflower, coarsely chopped
- 1½ tbsp coconut oil
- ¼ onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp black mustard seeds
- 1Heat coconut oil in a large saucepan over medium-high heat, add onion, ginger, garlic and chilli and fry until tender (3-4 minutes). Stir in spices until fragrant (30 seconds), then add canned tomatoes, curry leaves and 150ml water, bring to a simmer and cook until well flavoured (6-7 minutes). Add tomato wedges, simmer until beginning to break down (2-3 minutes) and season to taste.
- 2Meanwhile, for cauliflower rice, process cauliflower in a food processor until very finely chopped. Heat coconut oil in a frying pan over medium-high heat, add onion and garlic and sauté until tender. Stir in mustard seeds until they begin to pop, then stir in cauliflower and fry until just tender (2-3 minutes). Season to taste and serve with tomato curry, coriander and lime wedges.