Make this cauliflower and banana curry, then check out our spinach, chickpea & potato curry, vegetable curry, vegan aubergine curry and other vegetarian curry recipes.
Use a ripe banana, as this will melt into the sauce easier. Add red chilli with the ginger and garlic if you prefer a kick.
Ingredients
- vegetable or coconut oil 2 tsp
- onion 1, finely chopped
- garlic 2 cloves, crushed
- ginger peeled and finely grated to make 1 tsp
- black mustard seeds 1 tsp
- ground turmeric 1 tsp
- ground coriander 2 tsp
- ground cumin 1 tsp
- light coconut milk 400g tin
- banana 1 ripe, mashed
- cauliflower 1 large, cut into florets, stalk chopped and leaves separated
- cumin seeds 1 tsp
- rice or rotis to serve
Method
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Step 1
Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
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Step 2
Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
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Step 3
Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
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Step 4
Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.
Nutritional Information
- Kcals 197
- Fat 10.6g
- Saturates 7.9g
- Carbs 16.7g
- Sugars 11.5g
- Fibre 4.6g
- Protein 6.4g
