Cauliflower & tomato curry

Cauliflower & tomato curry

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(13 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4
This filling vegetarian curry is flavoured with green chillies and tamarind - use curry paste or a garam masala for a midweek cheat

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal307
  • fat15g
  • saturates7g
  • carbs30g
  • sugars27g
  • fibre8g
  • protein9g
  • salt0.2g
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  • 2 onions, 1 quartered, the other thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5cm piece ginger, peeled and sliced



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

  • 2 green chillies, 1 halved and deseeded, the other sliced
  • 3 garlic cloves, chopped
  • 2 tbsp vegetable oil
  • ½ tsp turmeric



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

  • 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



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

  • small handful coriander leaves, to serve
  • cooked rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • lime pickle and mango chutney, to serve

For the spice mix

  • 1 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

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

  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 long dried red chilli (we used Kashmiri)


  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.

  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.

  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.

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Comments, questions and tips

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18th Feb, 2020
As others have said, the recipe asks for too much tamarind and this rather overpowers the other flavours. I chose to use Graham masala rather than making my own spice mix
koolk_2009's picture
18th Sep, 2018
I really enjoyed this recipe it was lovely and hot and sour and the cauliflower was delicious. I had a tamarind sauce as I couldn't find a paste and 100ml seemed just right. The sauce was a lovely consistency and could be used for many other ingredients.
9th Mar, 2015
Agree with the others on the tamarind issue. One tbsp of tamarind paste from a jar is more than enough. With that tweak, this is a tasty curry that's worth the effort.
7th Nov, 2014
Agree with felicityhm that this curry is disappointing compared to how much effort goes into it. There is lot of faffing about creating pastes and spice mix and the taste wasn't any better than if I had used shop-bought paste and spice mix. I also think 100ml tamarind is a mistake - I used 50ml and that was more than enough. I'll try some of the other cauliflower curries instead.
30th Oct, 2014
Have made this curry a few times now as we like it so much. Used it as it stands for a glut of cauliflower from the allotment and have also used the sauce with other ingredients. A firm favourite.
23rd Oct, 2014
I cook a lot of currys from scratch and thought this sounded great. However, it was not only disappointing in flavour considering how much effort went in, but it was actually quite unpleasant. I think 100ml of tamirand paste is a mistake in the recipe and all you could taste was sourness. A waste of time and ingredients.
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