So happy cauliflower is back in season so I can make my favourite accompaniment, cauliflower rice! Here it is featured alongside homemade curry. This curry was divine and the kids devoured it. Even my 2 year old! It is sweet and fragrant and you can add heat if you like.

Feeds a family of 4.

Ingredients

2 x onions diced
2tbsp grated fresh ginger
5 x garlic cloves finely chopped
2 tsp Ground Coriander
1 tsp Ground turmeric
2 tsp Ground cumin
5 crushed cardamon pods
2 tbsp tomato puree
700g diced lamb
400g cherry tomatoes blitzed in blender
200ml stock
1 can coconut milk (choose no additives only water/coconut)
Chopped whole mango
Add additional cayenne pepper if you want heat
*all ingredients of course organic/local*

Method
Gently fry onion till soft
Add ginger/garlic fry 1 min
Add spices fry for another minute
Add tomato paste mix well
Add lamb and mix well coating in the mix
Add blended tomatoes and stock- bring to boil then summer lid on for 1 hour
Add coconut milk and mango and simmer lid off until sauce reduced to nice consistency- 1hr30-2hrs
Add salt to taste
Serve with cauliflower fresh and sprinkle fresh coriander