1 tbs olive oil
1 medium brown onion, finely chopped
2 garlic clove, crushed
80ml (1/3 cup) mild curry paste (Sharwood’s brand)
1.5kg cauliflower, trimmed, coarsely chopped
1L (4 cups) vegetable stock
500ml (2 cups) cold water
250ml (1 cup) coconut cream
2 tbs roughly chopped fresh continental parsley leaves
Garlic & Herb salt
1 tsp curry powder
6 pieces warm naan bread, to serve
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until fragrant.
Add the cauliflower, stock and water and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until the cauliflower is tender. Set aside for 5 minutes to cool.
Transfer half the cauliflower mixture to a clean saucepan. Blend or process the remaining cauliflower mixture, in batches, until smooth. Add to saucepan with un-blended cauliflower mixture.
Add coconut cream and curry powder and stir over medium heat for 5 minutes. Remove from heat, stir in parsley and season with salt and garlic and herb salt. Serve with naan bread.