1. In a heavy-based frying pan, dry roast the cumin, mustard and fenugreek seeds, until the mustard seeds start to pop and then remove from the heat and set aside. 2. Heat the oil in a large saucepan and gently cook the onion, pepper, ginger, garlic, and chilis until tender but not brown. 3. Stir in turmeric and roasted seeds with the coconut cream, stock, ground almonds, and cauliflower. Simmer gently for 12-15 minutes or until cauliflower is tender. Stir regularly. Season with lime rind, juice, sugar, salt and pepper. 4. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
