Prep time 20 mins.
Cooking time 40 mins.
1 large cauliflower
1 onion diced
1/2 red pepper diced
1can of chopped tomatoes
500ml veg stock
Juice of 1/2 a lime
Fresh coriander
Thumb size piece of ginger, grated
2 garlic cloves, crushed
Garam masala
Turmeric
Ground cumin and coriander, salt and pepper
Cut your cauli into steaks and rub all over with 2 tbsp of olive oil, 2 tsp of Garam masala and 1tsp of turmeric, place in the oven for around 30 mins at 170.
Soften one diced onion and 1/2 a red pepper diced in a tbsp of oil, add 1tsp of grated ginger and two garlic cloves crushed... Cook for 2 mins then add, 2tsp of garam masala, 1tsp of ground cumin and 1tsp of ground coriander, add a splash of water and allow the spices to cook out for 2 mins.
Split a chilli and place it in the saucepan.
Add 1 tin of chopped tomatoes and 500ml of veg stock, a pinch of sugar and allow to bubble down by half.
Take out the chilli, add a handful of fresh chopped coriander, and then blend to a consistency that you are happy with using a hand blender.
At this point add the cauliflower leaves cutting off any extra thick stems.
Taste and then add salt and pepper to taste, and continue to cook on the hob for another 20 mins to thicken further. If it’s spicy enough don’t add the chilli back in, if not throw it back in while it continues to thicken.
Squeeze the juice of 1 half of a lime and stir.
Take your cauliflower steak out of the oven once tender and lay it on a bowl full of your lovely curry sauce, garnish with some freshly chopped coriander.
