Gluten Free creamy cauliflower curry

This is my own recipe. It is very easy to make. It takes 20 minutes to prepare and 1 hour to cook. The ingredients I used are:

• 1 cauliflower, cut into florets

• 3 tbsp vegetable oil

• 1 red onion, diced

• 4 tomatoes, chopped

• 2 tsp crushed ginger and garlic paste

• Handful of fresh thyme

• 3 tsp ground cumin

• 3 tsp ground turmeric

• 1 tsp red chilli powder

• 2 tsp cumin seeds

• 4 medium potatoes, peeled, cut into cubes and boiled

• 400 ml coconut milk (1 can)

• Salt

• Fresh coriander

Method:

1. Add the oil to a large pot on medium heat followed by the onions. Let it cook for 20 minutes until translucent.

2. Add the tomatoes in, stirring occasionally and let it cook for 15 minutes.

3. Add the ginger and garlic paste and let it cook for 2 minutes.

4. Toss the thyme, ground cumin, ground turmeric, cumin seeds and red chilli powder in. Mix well and let it cook for 3 minutes. Add a splash a water to prevent it from burning.

5. Add the cauliflower florets in, season with salt, mix well and let it cook for 15 minutes. Add another splash of water if required.

6. Toss the potatoes in and mix well.

7. Add the coconut milk, put the lid on and let it simmer on low heat for 5 minutes.

8. Serve a generous portion and garnish with coriander. Enjoy!