Summer Tomato Curry with Cauliflower Rice

Ingredients

• 2 tbsp coconut oil
• 1 onion, thinly sliced
• 20 gm ginger, finely grated
• 3 garlic cloves, finely chopped
• 1 birdseye chilli, thinly sliced
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground garam masala
• 400 gm canned cherry tomatoes
• 2 large sprigs fresh curry leaves
• 6 ripe tomatoes, cut into wedges
• Coriander sprigs and lime wedges, to serve
• Cauliflower rice
• 600 gm cauliflower, coarsely chopped
• 1½ tbsp coconut oil
• ¼ onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp black mustard seeds