Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cauliflower and banana curry
- Preparation and cooking time
- Total time
- Easy
- 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
Method
- STEP 1Heat 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 2Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
- STEP 3Meanwhile, 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 4Uncover 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.
