Cauliflower curry
- Published: 20 Nov 14
- Updated: 18 Mar 24
This mild, creamy cauliflower curry is spiced with fennel seeds, black mustard seeds, turmeric and cayenne pepper.
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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
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Method
- 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.
- 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.
- Taste and season again if necessary, then serve with warm naan breads and an extra sprinkle of fennel seeds.
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- Recipe from November 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 458kcals
- Fat
- 25.6g (7.1g saturated)
- Protein
- 25g
- Carbohydrates
- 41.5g (14.7g sugars)
- Fibre
- 15g
- Salt
- 1.2g
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I have been making this for several years as a side curry, I love it.
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!
I love this recipe because Cauliflower curry is easy to make and healthy and non fattening. My kids cant get enough