The BBC Good Food logo
Cauliflower curry

Cauliflower curry

By
A star rating of 5 out of 5.29 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal268
fat18g
saturates10g
carbs16g
sugars11g
fibre7g
protein6g
salt1.9g
Advertisement

Ingredients

  • 1 tsp fenugreek seeds
  • 1 tsp coriander seeds
  • 1 cardamom pod, seeds only
  • 1 tsp dried curry leaves
  • 2 tbsp sunflower oil
  • ¼ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tbsp finely chopped ginger
  • 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
  • 2 large tomatoes, cut into wedges
  • 250ml coconut milk
  • 1 lime, juiced

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.29 ratings
Advertisement
Advertisement
Advertisement

Sponsored content