Rosie found a splendid recipe for cauliflower curry in a newspaper recently, a good excuse to have a go at this simple recipe.
2 Tbsp olive oil
1 onion, finely chopped
5 garlic cloves, Thinly sliced
1cm piece of ginger, finely chopped
2 Tsp ground coriander
1 Tsp ground cumin
1 Tsp ground turmeric
½ Tsp ground Chilli
500 ml vegetable stock
400g tinned crushed tomatoes
¼ Butternut squash 1cm diced
1 Tsp garam masala
60g Greek yoghurt
Coriander and naan bread to serve
Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic and stir occasionally for 5-7 minutes. Add the ginger and cook for 1-2 minutes. Add the spices except for the Garam Masala and stir until fragrant.
Add the stock, tomatoes and squash, cover and simmer for 5 minutes. Add the cauliflower, cover and cover and simmer for 7-10 minutes until tender.
Stir in the garam masala and yoghurt.
Scoop into bowls and scatter with coriander. Serve hot with naan bread and extra yorhurt.