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Export 15 ingredients for grocery delivery
Step 1
Begin by preparing the cauliflower, if using frozen florets simply toss in the oil and seasoning, then cook in the oven at 200C for about 25 minutes, or until cooked - or, use your air fryer. Whilst its cooking - continue with the below, once the cauliflower has cooked remove from the oven and set aside
Step 2
Roughly chop the onion and pepper
Step 3
Heat oil in a large, non-stick pan
Step 4
Add in the onion, stir and cook for 3 minutes on a low/medium heat
Step 5
Then add in the garlic paste and tomato puree – stir, and cook for 1-2 minutes (be careful, garlic paste often splutters)
Step 6
Next, add in the pepper pieces and dried spices (turmeric, cumin and paprika) – stir to coat and cook for 1 min
Step 7
Add in the sugar, tomato soup and coconut milk- stir to combine and bring to a simmer
Step 8
Then add in the tomato ketchup and ground almonds, stir to mix through
Step 9
Turn off the heat, allow to cool slightly then blend to a smooth sauce in your blender (or use an immersion blender)
Step 10
Once the sauce is smooth, return it to the pan - the sauce is ready!
Step 11
Once the cauliflower is cooked - add it to the sauce, bring the sauce to simmer until warmed through – then serve!
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