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Thinly slice up you white onion and fry it in some veg oil.
Once softened add your roughly chopped chili, garlic and ginger.
Cook for 5 minutes then cook off your spices for 5 minutes.
Add roughly chopped cauliflower and coconut milk.
Cook for 30 minutes till cauliflower is cooked.
Then blend and pass through metal sieve.
To garnish, pan roast the same amount of coriander and cumin seeds together and in separate pan, the same amount of desiccated coconut mix. Add ciabatta croutons, coriander cress and olive oil.
Eastway is an all-day dining and drinking brasserie serving reinterpreted favourites as well as the ultimate sharing brunch experience.