Name: Cauliflower & tomato curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 2 onions 1 quartered, the other thinly sliced; 5cm piece ginger peeled and sliced; 2 green chillies 1 halved and deseeded, the other sliced; 3 garlic cloves chopped; 2 tbsp vegetable oil; ½ tsp turmeric; 2 tsp black or yellow mustard seeds; 10 curry leaves; 100ml tamarind purée; 400ml passata; 250ml vegetable stock; 3 tbsp desiccated coconut; 1 cauliflower about 500g/1lb 2oz; small handful coriander leaves, to serve; cooked rice to serve; lime pickle and mango chutney to serve; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 long dried red chilli (we used Kashmiri)

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Cauliflower & tomato curry

Cauliflower & tomato curry

Jennifer Joyce

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.13 ratingsRate

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This filling vegetarian curry is flavoured with green chillies and tamarind - use curry paste or a garam masala for a midweek cheat

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 onions

1 quartered, the other thinly sliced
5cm piece ginger

peeled and sliced
2 green chillies

1 halved and deseeded, the other sliced
3 garlic cloves

chopped
2 tbsp vegetable oil
½ tsp turmeric
2 tsp black or yellow mustard seeds
10 curry leaves
100ml tamarind purée
400ml passata
250ml vegetable stock
3 tbsp desiccated coconut
1 cauliflower

about 500g/1lb 2oz
small handful coriander

leaves, to serve
cooked rice

to serve
lime pickle and mango chutney

to serve

For the spice mix

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 long dried red chilli

(we used Kashmiri)

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Nutrition: per serving

kcal307

low
fat15g
saturates7g
carbs30g
sugars27g
fibre8g
protein9g
salt0.2g

Method

step 1

To make the spice mix, toast the coriander, cumin, and fennel seeds, with the dried chilli for 30 secs, or until you smell them. Grind in a spice grinder until very powdery. Remove and set aside.
step 2

In a blender or food processor, purée the quartered onion, ginger, halved green chilli and garlic to make a paste. In a large saucepan, heat the oil. Add the sliced onion, paste and season well, then sauté for 12 mins until golden. Add the spice mix, turmeric, curry leaves and mustard seeds and sauté for about 2 mins. Add the tamarind, passata, stock and coconut, and bring to the boil.
step 3

Cut the cauliflower into medium florets and add to the curry. Lower the heat to a simmer and cook for 25 mins until the cauliflower is tender. Serve with rice, coriander leaves, the remaining sliced green chilli and lime pickle and mango chutney, if you like.

Recipe from Good Food magazine, October 2014

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A star rating of 4 out of 5.13 ratings

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