Ingredients(9)
| 30 ml | sunflower oil |
| 1 | onion — halved and sliced |
| 15 ml | masala — chicken or curry powder |
| 1 | red chilli — deseeded and chopped |
| 1 | coconut milk |
| 1 | cauliflower — head, broken into florets |
| 1 | butter beans — tinned, drained and rinsed |
| fresh coriander — to garnish |
| basmati rice — to serve |
Method:
Heat the oil in a saucepan and add the onion. Sauté until soft then add the spices and the chilli and fry for about 1 minute, or until fragrant.
Add the coconut milk a little at a time, stirring well to mix with the spices.
Add the cauliflower and bring to a simmer. Cook for 15 – 20 minutes or until the cauliflower is almost tender. Add the beans and simmer for another 2-3 minutes until heated through. Season to taste. Serve with fresh coriander on a bed of Basmati rice.
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