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If you think cauliflower can be a little bland in flavour why not try this deliciously spicy curry which turns this everyday vegetable into something quite different? This curry is meant to be quite dry when cooked and this makes it ideal to serve as an accompaniment to meats or poultry or to eat on its own as a curry with poppadoms or Naan bread. It makes an unusual dish for a midweek meal.
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 small piece fresh ginger, peeled and grated
- 2 cloves garlic, crushed
- 1 tsp curry powder
- ½ tsp turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- 227g can chopped tomatoes
- 1 medium sized cauliflower, divided into large florets
- 1 large potato, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 green chilli, deseeded and chopped
- Salt and freshly ground black pepper
- 100g whole green beans, trimmed
- Squeeze of lime juice
- 2 tbsp fresh chopped coriander
- 50g flaked almonds
- Crème fraiche or natural yoghurt to serve
- Heat the oil on a medium setting in a large casserole or deep sauté pan.
- Add the onion and fry gently until softened but not browned.
- Add the ginger, garlic, curry powder, turmeric, cumin and ground coriander. Stir well and cook for about 1 minute.
- Add the tomatoes, cauliflower florets, potatoes, carrots, chilli and seasoning. Stir well, cover and simmer for 15 minutes.
- Add the beans and cook for a further 15 minutes until the vegetables are tender. The mixture should be quite dry but add a little water if you think it necessary.
- Stir in the lime juice, coriander and almonds. Serve with crème fraiche or yoghurt, Naan bread and poppadoms.
Top Tip for making Cauliflower, potato and carrot curry
Other vegetables of your choice can be added to this recipe. Sweet potatoes are a good alternative to ordinary potatoes. For something a little different try using a Romanesco cauliflower for its lovely colour and interesting spiral shaped florets.