1. Cut the cauliflower into small florets. Put them to one side.

2. Peel the ginger, cut into fine matchsticks, and place in a big pan with 1 tablespoon of coconut oil.

3. Add the spices and fry for 2 minutes, stirring.
4. Add the cauliflower florets and stir for another 5 minutes until they are coated in the spices.
5. Add the tinned tomatoes and the water and bring to the boil. Turn down the heat.
6. Cook the sauce for 15 minutes or until the vegetables are cooked. Season with salt and pepper to taste.
7. Add the coconut milk, simmer for two minutes and serve topped with chopped coriander leaves.

Photo: Faith Mason