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Ingredients
Method
- 6 tbsp veg oil
- Large piece of ginger, finely diced
- 2 tsp chilli flakes
- 2 tbsp cumin seeds
- 2 tsp ground turmeric
- 1.25kg cauliflower, broken into small florets
- Bunch of coriander, chopped
- Heat the oil in a wok. Add the ginger and spices, and swirl everything around until nicely aromatic. Turn down the heat, add the cauliflower and seasoning, and pop the lid on and cook for 10 mins until just softened, stirring occasionally. Sprinkle with coriander and serve as a side to all your favourite curries.
20 mins
8 serving
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