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Cauliflower and banana curry

Two bowls of cauliflower curry with rice, placed next to each other with a set of cutlery to the right

Cauliflower and banana curry

Name: Cauliflower and banana curry
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tsp vegetable or coconut oil; 1 onion finely chopped; 2 cloves garlic crushed; peeled and finely grated to make 1 tsp ginger; 1 tsp black mustard seeds; 1 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 400g tin light coconut milk; 1 ripe banana mashed; 1 large cauliflower cut into florets, stalk chopped and leaves separated; 1 tsp cumin seeds; rice or rotis to serve

Anna Glover

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Serves 4

Easy

Total time: 30 mins

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Banana, the surprise ingredient in this vegan curry, adds sweetness and thickens the sauce. It's a bit of a secret weapon, as it makes for a creamy, comforting dish

Gluten free

Vegan

Skip to ingredients

Alternatives

Complete the dish

Make this cauliflower and banana curry, then check out our spinach, chickpea & potato curry, butternut squash curry, halloumi curry, aubergine curry, roasted curried cauliflower 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

Nutrition

2 tsp vegetable or coconut oil
1 onion

finely chopped
2 cloves garlic

crushed
peeled and finely grated to make 1 tsp ginger
1 tsp black mustard seeds
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
400g tin light coconut milk
1 ripe banana

mashed
1 large cauliflower

cut into florets, stalk chopped and leaves separated
1 tsp cumin seeds
rice or rotis

to serve

Nutrition: per serving

kcal197

low
fat10.6g
saturates7.9g
carbs16.7g
sugars11.5g
fibre4.6g
protein6.4g

Method

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.
step 2

Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
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.
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.

Check out our best vegan curry recipes

Tofu katsu curry

Authors

Anna Glover profile

Anna GloverSenior food editor

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