Cauliflower Curry

• fenugreek seeds1 tsp tsp
• coriander seeds↗1 tsp tsp
• cardamom seeds↗1

  seeds only

• dried curry leaves↗1 tsp tsp
• sunflower oil↗2 tbsp tbsp
• turmeric↗¼ tsp tsp
• ground cumin↗1 tsp tsp
• chili powder↗1 tsp tsp
• finely chopped ginger1 tbsp tbsp
• garlic↗4

  minced

• green chilies↗2

  seedless, finely chopped

• red onion↗2

  diced

• whole cauliflower↗1

  including stem and leaves, cut into bite‑size pieces

• large tomatoes↗2

  sliced into wedges

• coconut milk250ml ml
• лайм↗1

  вичавлений сік

Step-by-step instructions

1. 1

   Heat the wok over high heat. Add fenugreek seeds, coriander seeds, cardamom seeds and curry leaves, stir‑fry for 2 minutes until they begin to brown and release aroma. Remove and grind into a powder using a mortar and pestle or spice grinder.

2. 2

   Return the wok to high heat and add the oil. Add all the spices (including the freshly ground ones) and cook for 1 minute, then add ginger, garlic, green chilies, onion and 1½ tsp salt, stir‑fry for 5 minutes.

3. 3

   Add the cauliflower, toss with the other ingredients so it is well coated, and stir‑fry for 7‑10 minutes until it begins to soften. Add the tomatoes and stir‑fry another 3‑5 minutes until they start to break down.

4. 4

   Pour in the coconut milk and cook over medium heat, stirring, for 15‑20 minutes until the cauliflower is tender and the sauce has reduced. Squeeze in lime juice and adjust seasoning. It can be prepared a day ahead – reduce the coconut milk by half, then cool and store in the refrigerator.