We cook the cauliflower in an aromatic tomato and coconut milk based curry sauce to which we added cooked garbanzos (or lentils) for a full and wholesome dish. A great dish for meal prepping.
Add the oil, then preheat the pan to 300°F/ 150°C (medium- low).
Add the vegetables, then cook for 4 minutes or until slightly translucent. Stir frequently.
Add to the vegetables and toast for 30 seconds or until aromatic.
Stir in the ingredients, then lower the temperature to 235°F/ 115°C (low) and cook for 8 minutes or until the cauliflower is tender when pierced with a fork and the sauce has reduced.
Add the cooked and strained garbazos into the curry and continue cooking for 1 minute or until the beans are warmed through.
Turn off the heat, then transfer the curried cauliflower to a serving bowl and enjoy with some steamed rice and naan bread.
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