Cauliflower curry

Cauliflower curry

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Prep: 25 mins Cook: 40 mins - 45 mins

Easy

Serves 4

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal268
  • fat18g
  • saturates10g
  • carbs16g
  • sugars11g
  • fibre7g
  • protein6g
  • salt1.9g
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Ingredients

  • 1 tsp fenugreek seeds
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 1 tsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 cardamom pod, seeds only
  • 1 tsp dried curry leaves
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • ¼ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tbsp finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves, crushed
  • 2 green green chillies, deseeded and finely chopped
  • 2 red onions, diced
  • 1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 large tomatoes, cut into wedges
  • 250ml coconut milk
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.

  2. Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.

  3. Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.

  4. Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

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