Heavily spiced for flavour without being spicy hot, this is the perfect dinner for a Meatless Monday meal for those supporting the planet by eating vegetarian at least one night a week. It’s especially lovely served with basmati rice cooked in coconut milk. Plus, ginger and turmeric are anti-bacterial and anti-inflammatory spices that are great for digestive health and immunity. Enjoy!
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 onion, thinly sliced
- ½ tsp chilli flakes
- 2 garlic cloves, sliced
- 3cm piece fresh ginger root, peeled & grated
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 small cauliflower, cut into florets
- 3 tomatoes, roughly chopped
- 1 tsp salt
- 1 cup loosely packed coriander leaves
- Steamed rice & natural yoghurt, to serve
Method
- Heat wok or large, deep frypan over high heat until smoking. Add ghee and cumin seeds and stir for 30 secs, until fragrant.
- Add onion, chilli flakes, garlic, ginger, ground coriander and turmeric and stirfry for 2 mins, until onion has softened.
- Add cauliflower and stir to thoroughly coat in spice mixture. Stirfry for 5 mins until golden brown, stirring constantly to stop it sticking.
- Add chopped tomato, salt and 125mL of cold tap water and turn heat down to medium. Simmer for 5 mins until cauliflower is fork tender.
- Stir through fresh coriander leaves and serve with rice and yoghurt (or turmeric yoghurt from the garam masala chicken recipe).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
