Cauliflower Curry
This vibrant curry is a celebration of aromatic spices and wholesome vegetables simmered in a luxurious coconut milk and tomato base. Tender cauliflower and potatoes soak up the rich flavors while spinach adds a vibrant pop of color. Served with steamed rice or warm naan, this curry is a comforting and satisfying meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2 onions , finely chopped
- oil
- 1cm ginger , grated
- 2 tbsp curry paste (use more if you like it hot)
- 400g tin coconut milk
- 400g tin chopped tomatoes
- 1 head cauliflower , broken into pieces
- 2 potatoes , peeled and cut into chunks
- 1 lemon , juiced
- 200g bag spinach
Instructions
- Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
- Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
- Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
- Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
Yield
Serves 4
Nutrition
- Calories: 268 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1.9 milligram of sodium
Comments
No comments found.