Cauliflower Curry

Ingredients

• 1 tbs ground coriander 
• 4 cardamom pods
• 1 cinnamon stick
• 1 tbs cumin seeds
• Curry leaves
• 1tbs of yellow and black mustard seeds
• 1 tsp chilli powder
• 1 bunch coriander 

• Thumb sized piece of fresh turmeric 
• Yellow split peas 
• Two white onions 
• 1 cauliflower 
• 4 cloves of garlic
• Thumb sized piece of ginger 
• Tin of coconut milk 

Method

1. Toast the cardamom pods, cinnamon, cumin seed, curry leaves and mustard seeds in a pan over medium heat until they become fragrant.
2. Add some oil to the pan as well as the rest of the spices to toast.
3. Remove the stalks from the coriander then wash and chop them finely. Grate some fresh turmeric and add it to the pan with the coriander stalks and a generous pinch of salt and pepper. 
4. Add the dried split peas to the pan as well as a litre of water then cover and leave to cook. 
5. Slice the onions and fry them in a pan with some olive oil until they have caramelised.
6. While the onions are caramelising, chop the cauliflower into florets, toss with olive oil and roast until tender. 
7. Finely dice the garlic and ginger and add to the pan with the onions. Once they're caramelised add the contents of the pan to the pot with the split peas and spices. 
8. Add the coconut milk as well as the roasted cauliflower and give everything a good stir. 
9. Finish off the curry by mixing in the coriander leaves chopped and serve.