|30 ml||sunflower oil|
|1||onion — halved and sliced|
|15 ml||masala — chicken or curry powder|
|1||red chilli — deseeded and chopped|
|1||cauliflower — head, broken into florets|
|1||butter beans — tinned, drained and rinsed|
|fresh coriander — to garnish|
|basmati rice — to serve|
Heat the oil in a saucepan and add the onion. Sauté until soft, then add the masala and chilli, and fry for about 1 minute, or until fragrant.
Add the coconut milk a little at a time, stirring well to mix with the spices.
Add the cauliflower and bring to a simmer. Cook for 15–20 minutes or until the cauliflower is almost tender. Add the beans and simmer for another 2–3 minutes until heated through. Season to taste. Serve with fresh coriander on a bed of basmati rice.
Source: Ideas magazine