1 cauliflower
3 garlic cloves
1 large onion
1 small piece of ginger
300 g chopped tomatoes (from the tin)
100 ml coconut milk
1 tsp. cornflour
1 tbsp. curry powder
1 tsp. paprika powder
1/2 tsp. cumin (ground)
salt, pepper
Wash the cauliflower, divide into florets and boil in
salted water for 10 minutes. Peel and chop the garlic, onion and ginger.
Mix the tomatoes with the coconut milk and starch. Add the garlic, onion,
ginger and spices and season with salt and pepper. Stir the sauce and
cauliflower together and pour into a greased baking dish.
Bake the curry for 12-15 minutes in the oven at 180°C top/bottom heat.
