Name: Cauliflower and banana curry
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tsp vegetable or coconut oil; 1 onion, finely chopped; 2 cloves garlic, crushed; peeled and finely grated to make 1 tsp ginger; 1 tsp black mustard seeds; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 400g tin light coconut milk; 1 ripe banana, mashed; 1 large cauliflower, cut into florets, stalk chopped and leaves separated; 1 tsp cumin seeds; rice or rotis, to serve

Two bowls of cauliflower curry with rice, placed next to each other with a set of cutlery to the right

2 tsp vegetable or coconut oil
1 onion
finely chopped
2 cloves garlic
crushed
peeled and finely grated to make 1 tsp ginger
1 tsp black mustard seeds
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
400g tin light coconut milk
1 ripe banana
mashed
1 large cauliflower
cut into florets, stalk chopped and leaves separated
1 tsp cumin seeds
rice or rotis
to serve

Method

step 1
Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
step 2
Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
step 3
Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
step 4
Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.