3 tablespoons oil
1 teaspoon mustard seeds
1 clove garlic, chopped
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon powdered ginger
2 tablespoons soy sauce
1 teaspoon flour (to thicken)
1 tablespoon frech coriander, chopped
50g toasted almonds
Salt & black pepper
Heat the oil in a frying pan.
Pull the cauliflower florets off the main plant.
Slice the shallots.
Once the oil is really hot, sauté the mustard seeds for one minute, then add shallots and garlic for a further minute. Finally, add the cauliflower for 4 minutes.
Add the spices, pasata, 200ml water and soy sauce.
Lower the heat and leave to simmer for 20 minutes.
Mix the flour into the yoghurt, add to the vegetables and stir well.
Remove from heat and serve, sprinkled with coriander and almonds.
Recommended Wine : Tavel