Heat oil in a large sauce pan over medium heat, add onion and cook for 3-5 minutes or until softened. Add KEEN’S Curry Powder, garlic, McCormick Ginger Ground and cauliflower and cook stirring until spices are fragrant.
Add stock and beans, bring to the boil. Reduce heat and simmer for 5 minutes or until cauliflower is tender. Stir in coconut milk and tomatoes season to taste with McCormick Sea Salt and Black Pepper and cook for 2 minutes or until heated through, serve with cooked basmati rice and coriander.
This is a great base curry to substitute ingredients and add to. Try substituting chick peas with cannellini beans and cauliflower with pumpkin.