The BBC Good Food logo
Cauliflower & tomato curry

Cauliflower & tomato curry

By
Rating: 4 out of 5.13 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal307
fat15g
saturates7g
carbs30g
sugars27g
fibre8g
protein9g
salt0.2g
Advertisement

Ingredients

For the spice mix

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.

Goes well with

Recipe from Good Food magazine, October 2014

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

Rating: 4 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content