Make good use of leftovers with this easy and delicious recipe
4 Tbsp coconut oil
1 caulifower head, cut into florets
1 garlic clove, finely chopped
1 Tbsp yellow mustard seeds
10 curry leaves
3 onions, chopped
1/4 tsp cayenne pepper
750 ml chicken stock or
1 1/2 tsp apple cider vinegar
freshly ground black pepper
toasted cumin seeds, to serve
1 small handful coriander
leaves, to serve
3 Tbsp coriander seeds
3 Tbsp cumin seeds
5-6 cinnamon sticks, broken into pieces
1 Tbsp cardamom pods
1 Tbsp whole cloves
1 tsp fennel seeds
To make the garam masala, toast the spices and seeds in a small saucepan over a medium heat, shaking the pan to move them about, for about 3 minutes, or until dark and fragrant. Set aside to cool.
Grind the spices to a fine powder in a spice grinder, or using a mortar and pestle.
Preheat oven to 200C.
Melt 2 tablespoons of coconut oil. On a large baking tray, toss cauliflower florets and garlic with the melted coconut oil and 1 teaspoon of the garam masala. Sprinkle on a little salt and roast for about 25 minutes, or until the cauliflower is golden and the
garlic is aromatic. Remove from the oven and set aside.
Heat the remaining coconut oil in a large saucepan over a medium to high heat. Add the mustard seeds and curry leaves and cook for 1 minute. Add the onion and
cook for 3 to 4 minutes, or until softened.
Add 3 tsps garam masala, cayenne pepper, garlic and two-thirds of the cauliflower, and cook for a few minutes until fragrant. Add the stock and 750ml water and bring to the boil.
Reduce the heat to low, and simmer for 10 to 15 minutes, or until the caulifower is really soft. Remove from the heat and blend until smooth. Stir in the vinegar. Taste
and add salt and pepper, if needed.
Ladle the soup into bowls and top with a sprinkle of toasted cumin seeds, coriander leaves and the reserved cauliflower florets.
Credits: Pete Evans
Photo Credits: New Idea