1. 1

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

2. 2

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

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

Photo: Faith Mason