Contributed by NSW Consultant, Lynette MacDonald

Curry Ingredients

½ tsp chilli powder

1 tsp coriander seeds

1 tsp ground ginger

Good pinch ground turmeric

1 tbsp plain flour

1 clove garlic

1 onion, chopped

1 tbsp olive oil

1 large cauliflower cut into florets

1 can peeled tomatoes, chopped

½ cup pitted dates

1 ¼ – ½ cups good vegetable broth

Salt and freshly ground black pepper

3 tbsp chopped fresh coriander

2 tbsp chopped fresh mint

Curry Method

Place spices and flour into TM bowl and dry roast for 4 minutes at 100ºC on

speed 1. Blend into a powder for 3 seconds on speed 9.

Add garlic and onion into bowl and chop for 3 seconds on speed 4.

Add oil and sauté for 4 minutes at 100ºC on speed 1.

Add remaining ingredients except the coriander and mint and cook for 18 minutes at 100ºC on Reverse + speed 1.

Garnish with coriander and mint and serve with serve with Tunisian Pilaff or rice.