For the dish

Add olive oil to a frying pan and heat. Sauté the cauliflower until it turns golden brown and season with salt. Remove cauliflower and add onion and peppers and cook for approx. 2 minute. Add the curry stock, raising and cauliflower and simmer until the sauce thickens. Finally, season with salt, add basil and serve.

For the curry stock

Place olive oil in a pot and sweat the onion until soft. Add the garlic, lemon grass and curry and continue to cook for 4 minutes. Add tomato and cook for a further 5 minutes. Then add chicken stock and coconut milk and simmer for 45 minutes. Taste and pass through a sieve.