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Easy cauliflower curry

Name: Easy cauliflower curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tbsp cumin seeds; 1 tbsp yellow mustard seeds; 4 curry leaf sprigs (optional); 1 red onion, finely sliced; 1 tbsp vegetable oil or ghee; 4cm piece ginger, finely grated; 4 garlic cloves, finely grated; 2 tbsp curry powder; 450g tomatoes, chopped, or 400g tin chopped tomatoes; 1 cauliflower, cut into florets; 250ml vegetable stock; About 10g coriander to garnish; Cooked rice to serve; Mango chutney to serve

By: TV presenter and author. Kate Humble

Published: 3 Dec 24
Updated: 3 Dec 24

This filling and fragrant cauliflower curry recipe from Kate Humble needs just 15 minutes prep before you leave it to simmer. An easy vegan dish for busy nights. “This curry makes the most of the cauli’s ability to carry flavour,” says Kate.

Recipe taken from Home Made: Recipes From The Countryside by Kate Humble (Gaia £26) and tested by delicious.

Check out more delicious vegan curry recipes.

Easy
December 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Simmering time 30 min

Recipe taken from Home Made: Recipes From The Countryside by Kate Humble (Gaia £26) and tested by delicious.

Check out more delicious vegan curry recipes.

Nutrition: per serving

Calories: 126kcals
Fat: 4g (0.3g saturated)
Protein: 5.3g
Carbohydrates: 17g (9.9g sugars)
Fibre: 4g
Salt: 0.6g

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Before you start

make ahead This curry will keep well in the fridge for up to 3 days – gently reheat to serve.

Before you start

make ahead This curry will keep well in the fridge for up to 3 days – gently reheat to serve.

Ingredients

1 tbsp cumin seeds
1 tbsp yellow mustard seeds
4 curry leaf sprigs (optional)
1 red onion, finely sliced
1 tbsp vegetable oil or ghee
4cm piece ginger, finely grated
4 garlic cloves, finely grated
2 tbsp curry powder
450g tomatoes, chopped, or 400g tin chopped tomatoes
1 cauliflower, cut into florets
250ml vegetable stock
About 10g coriander to garnish
Cooked rice to serve
Mango chutney to serve

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Method

Heat a large saucepan over a medium heat. Add the cumin seeds, mustard seeds and curry leaves (if using). Cook until the seeds start to pop, then immediately add the onion, a big pinch of salt and the oil or ghee. Stir well, then cook for 10-15 minutes, stirring occasionally, until the onion is softened and turning golden.
Stir in the ginger and garlic and cook for a minute. Stir in the curry powder, tip in the tomatoes, add a pinch of salt and mix well. Cook for a further 5 minutes until the tomatoes are collapsed and soft.
Stir in the cauliflower and another good pinch or two of salt, mixing really well so all the florets are coated in the spices. Add the stock, cover and bring to a simmer. Cook for 15-20 minutes, stirring gently now and again, until the cauliflower is tender.