This curry is a fantastic midweek meal and so simple to throw together. You can really use whatever veggies you prefer once you have the base the way you like it.
I often use potatoes, peas and chickpeas for a really hearty version of this dish.
1 tsp of brown or black mustard seeds
1 ½ tsp of ground coriander seeds
1 tsp of cumin seeds
1 tsp of ground tumeric
1 tsp of garam masala
¼ tsp chilli powder
1 tsp of salt
1 onion finely diced
2 garlic cloves minced
1 tsp ginger finely grated
1 tomato finely diced
1 tbsp coconut oil
½ a cauliflower chopped into florets
½ cup of baby peas
1 can of coconut milk
Coriander and basmati rice to serve
First heat the oil in a heavy based, wide sauce pan on medium, when it is warm add the mustard seeds and wait for them to pop.
When they start popping add in the coriander, cumin, chilli powder and turmeric. Stir for thirty seconds before adding in the onion and salt.
Cook, stirring until the onion begins to soften. Then add in the garlic and ginger, cook stirring for another minute, then add the chopped tomato and cook for a further two minutes.
Add the cauliflower and stir to coat in the spice mix.
Add in the can of coconut milk, bring up to a simmer then lower heat to a low simmer and cook for ten minutes or until cauliflower is cooked al dente.
Add in peas and cook for a further two minutes.
Stir through the garam masala and serve piping hot over basmati rice, topped with chopped coriander and a wedge of lime.