Gary Rhodes’ cauliflower and mushroom curry recipe

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

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.