Cauliflower & tomato curry

Cauliflower & tomato curry

  • Rating: 4 out of 5.13 ratings
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  • 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
low inkcal307


For the spice mix


  • 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

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    Rating: 4 out of 5.13 ratings
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