This gluten free, vegan cauliflower curry is really tasty and low in carbs (excluding the rice!). I usually make enough for a few days as it keeps well refrigerated and can be heated up easily.

Preparation time: 10 minutes. Cooking time: 20 minutes.

Ingredients (serves 4 people)

• 1 cauliflower cut into florets
• 1 yellow onion finely chopped
• 4 garlic cloves finely sliced
• 1 tin of diced tomatoes or 1 cup of freshly chopped tomatoes
• 1 cup of green peas, frozen or fresh
• 1 can of coconut milk
• 2 tbsp. olive oil
• 1 tbsp. tomato paste
• 1 tsp. cumin powder
• 4 tsp. curry powder
• 3 tbsp. lime juice
• Bunch of fresh coriander
• 1 lime cut in quarters
• Salt and pepper to taste
• Chili flakes (optional)

Preparation

1. Steam the cauliflower florets in a large pot containing 1 cup of water for 5-6 minutes until tender but firm (I place a steamer in the bottom of the pan).
2. Once steamed, remove the cauliflower from the pot and set aside while we continue cooking.
3. You can use the same pot to sauté the onion and garlic in the olive oil over a medium heat for 2-3 minutes until the onions soften.
4. Add the cumin powder, curry powder, tomato paste salt and pepper and mix well.
5. Add the tinned or fresh tomatoes and let the mixture simmer for a couple of minutes.
6. Add the green peas, coconut milk and most of the fresh coriander to the pot and simmer for 2-3 minutes.
7. Add the cauliflower florets to the pot and let everything cook together for 5-6 minutes.
8. Turn off the heat, pour the lime juice into the mix and stir.
9. Serve the cauliflower curry with white rice and a wedge of lime on the side.
10. Garnish with fresh coriander and chili flakes (if you want an extra kick)