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Cauliflower Curry


1 cauliflower

3 cloves of garlic

One red chilli one teaspoon ground Cuman

1 teaspoon paprika

2 teaspoons of curry powder

Two red onions

400 mL coconut milk

400 g chopped tomatoes

400 g chickpeas

100g baby spinach leaves


  1. Chop the onions, garlic, ginger, chilli and thinly slice
  2. In a wok, sauté the onions until soft.
  3. Then add the chilli garlic ginger and spices. Cook on a low heat for 2 mins whilst stirring.
  4. Add the coconut milk and tinned tomatoes. Bring the sauce to the boil and season with salt and pepper.
  5. Cut the cauliflower into big chunks and add to the wok with the drained tin of chick peas.
  6. Cook gently for 25 minutes until the cauliflower is soft and sauce is thickened .
  7. Add the spinach and cook for another 5 mins!
  8. Serve up with a side of your choice and enjoy!!

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