A plant based alternative to butter chicken. This sauce is a dream!

Serves 3

Why do you need to try this recipe?

Curry:

3 tbsp olive oil spread

1 cauliflower (All florets chopped off and rinsed)

2 cloves garlic (diced)

1.5 tsp garam masala

1 tsp chilli powder

1.5 tsp paprika

140g tomato paste

2/3 can coconut milk (all the creamy part)

Salt & pepper to taste

Garnish:

Coriander leaves

1 dollop yoghurt of choice (I use Greek yoghurt)

Sides:

1x 250 pack microwaveable mixed quinoa and brown rice

9x broccolini

3x lemon wedges

2x garlic naan bread (store bought)

Method:

Over a heated pan, add olive oil spread, then garlic and cauliflower.

Sauté until slightly softened. Add all other curry sauce ingredients and stir through occasionally.

Bring a pot to the boil and cook broccolini until slightly softened.

Preheat oven and cook naan bread as per packet instructions.

Cook rice & quinoa as per microwaveable instructions.

When your cauliflower has softened, serve your curry with rice, broccolini, naan bread and a dollop of Greek/ coconut yoghurt and lemon.

So simple and delish. Enjoy!