Gary Rhodes’ cauliflower and mushroom curry recipe

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  • Vegetarian
Serves4
Cost RangeNot
By Gary Rhodes
published

This mild vegetarian curry is the perfect Saturday night dinner. For a hotter finish, simply double the quantity of chilli powder in this tasty Gary Rhodes recipe

Ingredients

  • 1 small cauliflower, divided into florets
  • 1 bunch of spring onions, trimmed
  • 4 cloves of garlic, crushed
  • 5cm (2-inch) nugget of fresh ginger, peeled and chopped
  • 6tbsp olive oil
  • 450g (1lb) large button mushrooms, halved
  • 1 level tbsp tomato puree
  • 2tsp ground coriander
  • Salt
  • 1/8 tsp chilli powder
  • 300ml (10fl oz) natural yogurt
  • 1tbsp mango chutney (optional)
  • 1 heaped tbsp chopped fresh coriander

WEIGHT CONVERTER

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Method

  1. Plunge the cauliflower into a large pan of boiled salted water and cook for a few minutes until tender, then drain.
  2. Finely shred the spring onions and put into a blender or small food processor with the garlic and ginger. Add 4-5 tbsp water and blend until smooth.
  3. Heat half the olive oil in a frying pan and, once smoking, fry the mushrooms for 1-2 mins until beginning to colour. Tip them into a bowl, wipe the pan clean and return to the stove.
  4. Pour the remaining olive oil into the pan, pour in the bended puree and stir over a medium heat until it begins to lightly colour. Add the tomato puree, ground coriander, ½ tsp salt and chilli powder and continue to fry for a few minutes before adding the yogurt.
  5. Bring to a simmer and top up with 300ml (10fl oz) water. Add the mango chutney, if using, and whisk to blend and emulsify the three together.
  6. After 5 mins, add the cauliflower and mushrooms and gently simmer for a further 10 mins. Then, stir in the coriander and the curry is ready to eat.
Top Tip for making Gary Rhodes’ cauliflower and mushroom curry

The tomato puree, ground coriander, salt and chilli powder could be replaced with 2-3 tbsp of Madras curry paste.

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Gary Rhodes
Gary Rhodes OBE was an English restaurateur and television chef, known for his world class food and love of English cuisine - as well as his distinctive spiked hair style! Throughout his extensive career he worked at a multitude of restaurants - sous chef at the Reform Club, Pall Mall, and Capital Hotel, as well as head chef at The Greenhouse. The latter venture’s menu became known for reviving British classic including fishcakes and bread and butter pudding and he helped them secure a Michelin star. Throughout his career he opened four of his own restaurants, two were located in London and the other two in the United Arab Emirates where he moved to with his family in 2011. He also fronted many cooking shows such as MasterChef and Hell’s kitchen Two of our favourite recipes of Rhodes’ are his bacon and potato frittata recipe - packed with nourishing ingredients for a delicious hearty breakfast - and his Caramel slice recipe for a tasty, smooth sweet treat. Gary Rhodes died at the age of 59 in 2019. Many celebrity chefs paid moving tributes including Jamie Oliver who said Rhodes was ‘a massive inspiration to him as a young chef’, and also Tom Kerridge who described Rhodes as ‘one of the greatest British chefs who almost single-handedly put British food on the world stage’.
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