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Cauli Coconut Curry

Break up a cauliflower, spread onto a baking tray, drizzle with olive oil, salt and pepper and roast in a hot oven for 20 mins until golden but not too floppy, al dente if you will.

Meantime roughly chop a red onion and pan fry in any oil with some freshly crushed garlic and ginger. Add a whole star anise, a big heaped teaspoon each of ground cumin, garam masala, ground coriander and chilli powder. Gently warm spices, mind not to burn them and add a tin each of tomatoes and rinsed chickpeas.

Simmer for 10 mins for flavours to blend. Add a pinch of fenugreek if you have it. Gently add roasted cauliflower and finally stir through some coconut yoghurt, about a third of a pot or to taste. Serve with rice and stir fried greens like kale or silverbeet. We we like silverbeet and mushrooms quickly cooked in mustard oil.