Preparation | Cooking | Start to finish |
---|---|---|
25 min. | 29 min. | 54 min. |
1 | Preheat the oven to 390°F (200°C). Prepare 1 cauliflower, put in a bowl and add 4 tablespoons olive oil, 2 tablespoons sesame seeds, salt and pepper. Mix well. | ![]() |
2 | Spread the cauliflower out on a sheet of cooking parchment laid on a baking sheet. Roast in the oven for 15-20 minutes. | ![]() |
3 | Meanwhile, Prepare 1 onion and chop finely. Set aside. | ![]() |
4 | Prepare 1 leek and slice thinly. Set aside. | ![]() |
5 | Take the cauliflower out of the oven once it is nicely browned. | ![]() |
6 | Heat 3 tablespoons olive oil in a large saucepan on medium heat. When good and hot, add the chopped onion. Salt, pepper and cook for 1 minute without colouring. | ![]() |
7 | Add the sliced leek, salt lightly, mix well and cook for a further 2 or 3 minutes. | ![]() |
8 | Add the cauliflower... | ![]() |
9 | ...then 2 tablespoons curry powder and the juice of ½ lime. Mix well and leave to simmer on low heat for about 5 minutes, stirring from time to time. Check the seasoning. | ![]() |
10 | Your cauliflower coconut curry is ready. | ![]() |