A lovely Autumnal lunch

Hallowe’en – a time for pumpkin carving, trick or treating and for most of us a huge overload of sugary things that we have appropriated from our children’s Hallowe’en haul….. or is that just me?

Raiding the organic veg box that I get delivered every week, I have just made this delicious veggie curry which is full of anti-oxidants, good fats and yumminess, all helping to counter balance the effects of Friday night. We had it as a soup for lunch, but it would be equally lovely with some brown rice as a main meal. If you’re not a veggie, adding prawns, cooked chicken or even some roasted salmon to this would be superb!

Roasted Cauliflower and Mushroom Curry

Ingredients

1 Cauliflower (mine was a lovely green colour!) broken into florets

coconut oil

punnet of mushrooms (mine were chestnut)

1 onion, chopped

2 cloves garlic, minced

2 cm chunk of ginger, minced

1tsp each of ground coriander, cumin, turmeric, garam masala

pinch of chilli flakes

1 can of coconut milk

Method

Place the cauliflower florets in a roasting pan, dabbed with coconut oil and roast at 180 degrees for around 20 mins

Meanwhile, melt another tblsp of coconut oil and fry the onion, garlic and ginger for 5 mins.

Add the mushrooms for a further 5 mins

Stir in the spices and cook for a couple of mins before pouring in the coconut milk.

Bring to a simmer and add the cauliflower once it’s roasted.

Cook for a further 5 mins in the broth.

Serve into bowls. This made enough for 3 of us as soup for lunch.

Enjoy!