|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 spices and the 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.
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