Cauliflower curry

Cauliflower curry

  • Rating: 5 out of 5.24 ratings
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  • 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
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Ingredients

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

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    Rating: 5 out of 5.24 ratings

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