Ingredients

20g butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons Indian curry paste
1 small cauliflower (1 kg), broken into florettes
1 litre chicken or vegetable stock
¼ cup natural yoghurt
cream to garnish
pappadums to serve
Method

1. Heat butter and oil in a large saucepan. Add onion and cook over low heat until soft. Add garlic and cook for a further 30 seconds.

2. Add curry paste cook for 30 seconds. Add cauliflower and stir to coat with the curry paste. Add stock. (If the stock doesn’t cover the cauliflower add more water). Simmer for 15 minutes.

3. Cool slightly before pureeing. (We used a hand held ‘stick blender’, you can use a food processor.)
4. Return to the heat and stir in the yoghurt. Serve drizzled with cream and with pappadums.

Serving size: Serves 6
Cooking time: Less than 60 minutes