Cauliflower
Curry Sauce
Serves 4
1 Onion, finely chopped
1tsp cumin
1tsp coriander
1tsp turmeric
1tbs hot madras curry powder
2tbsp sweetener
500mL stock, made with Knorr “chicken
stockpot”
500g frozen cauliflower
In a saucepan sprayed with Fry Light, cook the
onions until soft, place the Cauliflower in the saucepan with the stock, add
the spices, season with salt & pepper, bring to the boil and cook for 10
mins.
Remove from the heat and using a hand blender, liquidize, return to the heat, reduce to a simmer & add the sweetener to taste. Cook for a further 5 mins to thicken. Serve as a curry base or on its own.
