Creamy Tomato Butter ‘Chicken’ Curry
Servings 2
Ingredients
- 1 large cauliflower head cut into florets (around 800g)
- 2 cans of coconut milk
- 1 tsp grated ginger
- Salt and Pepper
- 2 tablespoons of coconut oil
- 2 spring onions finely diced
- 1 tbsp. garam masala
- 2 teaspoons curry powder mild
- ½ tsp turmeric
- ½ tsp cayenne pepper
- 1 tsp sugar
- 5 Classic ZZ2 tomatoes
- ½ cup fresh coriander
- Basmati rice for serving
Instructions
- Begin by removing the skin of your tomatoes. To do this, drop them into a pot of boiling water using a spoon.
- After about 30 seconds, remove from the boiling water and skins should peel off very easily in a bowl of cool water.
- Chop the tomatoes roughly and set aside set your oven to grill at 200c and line a baking tray with baking paper In a bowl, combine the cauliflower with 1 tbsp. of coconut oil (melted) and a few tbsp. of your coconut milk – you just need to ‘wet’ the cauliflower.
- Now using your hands, rub in half of your grated ginger and a ½-teaspoon of salt and pepper. Leave to soak up the flavours for 10 minutes or so
- Now, spread the cauliflower in an even layer on the prepared baking tray and grill for 5 minutes, or until the cauliflower gets a nice golden colour
- While this is happening, heat remainder coconut oil in a pan and fry your spring onions until brown.
- Now add the remaining ginger, sugar and spices and cook for another minute or soThen, add chopped up tomatoes and around 1 ½ cups of coconut milk. (basically half)
- Remove cauliflower from the oven and add to the pan. Bring the sauce to boiling point and then reduce heat and cook until cauliflower is soft.
- If the sauce gets too thick, add remaining coconut milk to thin out. Remove from the heat and stir in the coriander, season with salt and pepper according to taste, serve over bowls of rice and enjoy!