Charred cauliflower and coconut curry recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp desiccated coconut
• 25g unsalted butter
• 1 small cauliflower (about 400g), broken into small florets
• 1 tbsp vegetable oil
• 1 onion, diced
• 2 small sweet potatoes, peeled and cut into 3cm chunks
• 4 tbsp tikka curry paste, from a 290g jar
• 1 x 400ml tin coconut milk
• 1 x 200g pack baby leaf spinach
• 1 lime, cut into wedges
• 4 mini naan breads