CURRY CAULIFLOWER RECIPE RECIPES

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CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES



Cauliflower curry recipe | Jamie magazine recipes image

Simple curries like this are all over India, where they’re a mainstay of roadside snacks for travellers and workers. Adjust the chilli heat as you like, and feel free to add or substitute other vegetables, such as peas, broccoli and spinach.

Total Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 18

3 tablespoons vegetable oil
2 onions sliced
4 cloves of garlic chopped
6cm piece of ginger peeled and chipped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 tomatoes grated
6 curry leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground tumeric
½ teaspoon cayenne pepper
1 kg maris piper potatoes or any other floury potatoes thickly diced
1-2 green chillies deseeded and sliced
1 large cauliflower cut into florets just larger than the potato
Greek-style yogurt to serve
300 g chapati flour plus extra for dusting
2 tablespoons butter melted

Steps:

    1. For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
    2. Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
    3. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
    4. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
    5. Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
    6. Serve immediately with the curry and a bowl of yoghurt on the side.

Nutrition Facts : Calories 482 calories, FatContent 13.7 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 13 g protein, CarbohydrateContent 70.7 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CAULIFLOWER CURRY RECIPE | BBC GOOD FOOD



Cauliflower curry recipe | BBC Good Food image

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 16

1 tsp fenugreek seeds
1 tsp coriander seeds
1 cardamom pod, seeds only
1 tsp dried curry leaves
2 tbsp sunflower oil
¼ tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
1 tbsp finely chopped ginger
4 garlic cloves, crushed
2 green green chillies, deseeded and finely chopped
2 red onions, diced
1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
2 large tomatoes, cut into wedges
250ml coconut milk
1 lime, juiced

Steps:

  • 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.

Nutrition Facts : Calories 268 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.9 milligram of sodium

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