1clovegarlicpeeled and chopped (you could use ground)
1teaspoongaram masala powder
½fresh chillideseeded and finely chopped
1/2cup56g coconut flour
1tablespoonof psyllium husk powder
Beaten Egg to glaze
To make the sauce, heat the oil in a saucepan on a medium heat and add the coriander and cumin seeds and cook for 1 minutes.
Add the garlic, chilli, ginger and onions and cook for 3-4 minutes until the onions are soft.
Place the coconut milk, tomatoes, spices and puree in a blender and blitz until smooth
Add this mixture to the saucepan and heat on a low simmer. Cook for 10-15 minutes on a medium heat.
Add the cauliflower florets to the sauce, cover with a lid and cook for 10 minutes until soft.
Allow to cool before using as a filling.
To make the dough, place all the dry ingredients in a bowl and blend well.
Add the oil and egg and stir until combined.
Add the boiling water, gradually until you have a dough. Firm up with your hands.
Cover and let sit for 30 minutes to firm up.
Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out large circles (I used a large wine glass, but a large cookie cutter would do too).
Place the circles on a parchment paper lined baking tray.
Spoon the filling onto half of the circles and wet the edges.
Fold the pastry over to seal in the filling, pressing down along the edges.
Glaze with the beaten egg.
Bake at 200C/400F degrees for 20-25 minutes until the pastry is firm and golden.
Makes 4 Nutritional Info per pie – 435 Calories, 37g Fat, 8g Protein, 21g Total Carbs, 11g Fibre, 10g Net Carbs