240ml(1 cup) coconut milkor Light Coconut milk for SW version
450g(1 pound) cauliflower florets
Coriander(cilantro), to serve
Pinchchilli flakes,to serve
2tbspchopped almonds or macadamia nutsto garnish
Heat the ghee in a large pan or the slow cooker if it allows for searing. Cook the onion for five minutes until softened.
Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger. Cook for a couple of minutes
Add the lamb and stir to combine.
Stir in the coconut milk, tomato paste, bouillon powder and ground almonds. Cook on HIGH setting for 2 hours.
Add the cauliflower florets, pushing them into the sauce. Cook on HIGH setting for 2 hours or until the cauliflower is cooked to your liking.
Check and adjust the seasoning to your taste. Garnish with coriander, chilli flakes and chopped nuts and serve!
You can use beef (braising steak) instead of lamb in this recipe.
This recipe uses Indian spices but you could easily replace them with a little store-bought curry paste.
If you like your curries on the spicy side, add some hot curry powder (such as Madras).
You can leave the cauliflower out and instead serve this curry over cauliflower rice.
Make it Slimming Friendly! This recipe is pretty low in syns with some minor tweaks. Replace the ghee with Fry Light spray. Light coconut milk is 8 syns per 200ml, divided by four this is 2 syns per serving. Ground almonds are quite high in syns, 15 for 50g, however 25g is allowed as a healthy ‘b’ extra. You can replace the ground almonds with cornflour which is only 1 syn per tablespoon. Serve with steamed basmati rice (free).