Sainsburys magazine called this a new Friday-night favourite and strangely enough I cooked this for the first time on a Friday but any day of the week would do as it is so quick, easy and really tasty.

I added toasted flaked almonds for an extra bit of crunch (also because we love them).  I had plenty of Cauliflower Turmeric Flatbread in the freezer so this was the perfect accompaniment.

This recipe could serve 4 people, but it re-heats beautifully the next day for lunch.

INGREDIENTS:

1 tablespoon shredded coconut (unsweetened)
Handful flaked almonds (toasted)
25g unsalted butter
1 small cauliflower (about 400g) broken into small florets
1 tablespoon olive oil or coconut oil
1 onion, diced
2 small sweet potatoes, peeled and cut into cubes
4 tablespoons tikka curry paste
1 x 400g tin coconut milk
1 x 200g pack baby leaf spinach
Gluten-free naan or flatbread to serve

METHOD:

Heat a large deep fry pan, add the coconut and cook for about 1 minute until toasted. Empty on to a plate and put to one side.

Charred cauliflower

Return the pan to a high heat and add the butter. When melted, add the cauliflower and stir-fry for about 5 minutes or until charred in places. Tip the cauliflower on to a plate and put to one side.

Onion and sweet potato

Add the oil to the pan and add the onion and sweet potatoes. Fry for 2 to 3 minutes then add the curry paste and cook for a further minute stirring, before adding the coconut milk. Stir well and bring to boil. Simmer for 20 minutes or so until the sweet potatoes are tender.

Return the cauliflower to the pan and cook for a further 2 to 3 minutes. Stir in the spinach, a handful at a time, until wilted.

Spoon the curry into bowls and sprinkle over the coconut and almonds (if using).

Charred Cauliflower and Coconut Curry

Serve with gluten-free naan or Cauliflower Turmeric flatbread.

Recipe adapted from Sainsburys Magazine

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.