Not quite a soup, not quite a curry, but delicious all the same
Couple of tablespoons sunflower oil
1 large onion – chopped
1 clove garlic – chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
600 ml vegetable stock
1 x 400ml can coconut milk
1 cauliflower – cut into florets
handful fresh coriander – roughly chopped
½ teaspoon salt
optional hard boiled eggs – halved or quartered
Heat the oil in a pan, then fry off the garlic and onion until soft. Add the spices and fry for a few seconds then add the stock and coconut milk. Tip in the cauliflower and bring to boil. Simmer until cauliflower just soft then add salt, coriander and eggs.
Serve with hot buttered nan bread
