Cauliflower curry

Cauliflower curry
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

This mild, creamy cauliflower curry is spiced with fennel seeds, black mustard seeds, turmeric and cayenne pepper.

Nutrition: per serving

Calories
458kcals
Fat
25.6g (7.1g saturated)
Protein
25g
Carbohydrates
41.5g (14.7g sugars)
Fibre
15g
Salt
1.2g
Calories
458kcals
Fat
25.6g (7.1g saturated)
Protein
25g
Carbohydrates
41.5g (14.7g sugars)
Fibre
15g
Salt
1.2g

Ingredients

  • 1 large cauliflower, sliced into fork-sized florets
  • 300g potatoes
  • 35ml vegetable or coconut oil
  • 2 tsp fennel seeds
  • 1 tbsp black mustard seeds
  • 2 fat garlic cloves
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 tbsp tomato purée
  • 4 tbsp water
  • 2 tbsp coconut cream
  • Naan breads, to serve

Method

  1. Slice 1 large cauliflower into fork-size florets and cut the potatoes into similar-size chunks. Bring a pan of salted water to the boil, cook the potatoes for 10 minutes, then drain. Heat the oil in a wok or frying pan over a medium heat. When shimmering, add the fennel seeds and black mustard seeds and fry until they just start to pop. Turn down the heat.
  2. Crush 2 fat garlic cloves and stir in, then add the ground turmeric, cayenne pepper and tomato purée. Add the cauliflower and potatoes with a pinch of salt and water. Cook for 10 minutes with the lid on, stir in the coconut cream, then cook for another 5 minutes or until tender.
  3. Taste and season again if necessary, then serve with warm naan breads and an extra sprinkle of fennel seeds. 

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Read what others say...

  1. I love this recipe because it’s hard to find simple yet interesting and tasty Indian recipes for vegetable side dishes. I imagine the main ingredient could be any number of things as well, so it looks quite versatile. I confess I haven’t tried it yet, but I’m printing it out now and will give it a go!

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