Recipe from Spring 2018 Seminar Lunch
½ head cauliflower
3 large potatoes (could replace with sweet potatoes)
1 can coconut cream
1 long red chilli
2 cloves garlic
1 tsp grated ginger
1 tsp palm sugar
1 tsp curry powder
1 tsp lemongrass
½ an onion, chopped small
Fry all ingredients in a pan for about 15 minutes on a medium heat. Add coconut cream and let it simmer
Cut cauliflower into small bite-size pieces. Cook cauliflower in a hot oven on high, just to get some nice char. Cut potatoes same size as cauliflower and boil till just soft Add both to curry sauce and cook for another 10 minutes.
Serve with fresh greens or rice.