Cauliflower Curry – Gobi Masala
1 Onion – Peeled and sliced
1 tsp Cumin seeds
1 tsp Fenugreek seeds
1 Dried red chilli
1 Cauliflower, washed and broken into Florets
2 tsps good quality curry powder/masala
1 tbsp EV Rapeseed Oil or Vegetable Ghee
1 tbsp Kit’s Red Chutney
1 tomato cut into quarters
Fresh chopped coriander for decoration and taste.
Salt to taste
Using a sauté pan with a lid or make a foil lid, heat the pan on high heat, add the oil and the fenugreek, cumin and red chilli, fry approx. 2mins. Add the onions and fry until the onions are translucent (shiny and see-through), add the cauli, curry powder, Kit’s Red Chutney and tomatoes, stir, cover and reduce the heat to a simmer. Cook until the cauli is soft or cooked as you would normally have it, it should still have a little bite and not soft through. Season, sprinkle the chopped coriander and serve.