Readers

Ingredients - Serves: 2-4

3 tbsp unsweetened desiccated coconut

3 tbsp ground almonds

3 tsp garam masala

6 tbsp olive oil

1 whole cauliflower

6 garlic cloves, crushed

1 large onion, chopped

4cm piece of ginger, peeled and grated

1 red chilli, roughly chopped

1 green chilli, roughly chopped

1 tsp ground coriander

1 tsp ground turmeric

1 tsp ground cumin

Qtr tsp white pepper

Qtr tsp grated nutmeg

2 tbsp maple syrup

400g coconut milk

Half a vegetable stock cube

400g spinach leaves

1 lemon, zest and juice

Salt and pepper

To serve

flaked almonds, pomegranate seeds and coriander leaves

Method:

1. Preheat the oven to 220^o C. Place the desiccated coconut and ground almonds on a baking tray and roast for 5 minutes, until toasted. Remove and set aside.

2. Mix 3 teaspoons of garam masala with 2 tablespoons of the olive oil. Season well and use to coat the cauliflower. Place the cauliflower on a baking tray and roast on the middle shelf of the oven for 30 minutes until dark brown.

3. While the cauliflower is cooking put the garlic, onion, ginger, chillies and a large pinch of salt into a food processor or blender and pulse to a rough paste.

4. Place a saucepan on a medium heat and add the remaining olive oil. When hot, add the paste and cook for 4-6 minutes, stirring continuously to avoid burning. Put a lid on the pan and simmer for 5-10 minutes to allow the flavours and aromas to intensify.

5. Combine the spices, then add them to the pan and stir. Cook uncovered for a few minutes then add a dash of water. Add the maple syrup, coconut milk, stock cube, spinach, lemon zest and juice and toasted coconut and almonds, then simmer on a high heat until the spinach wilts. You can serve the korma like this or blend in a food processor to make a beautiful green sauce.

6. When the cauliflower is ready, break it into florets and divide it between individual serving bowls. Spoon over the sauce and top with a sprinkling of coriander leaves, flaked almonds and pomegranate seeds.

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