Cauliflower and ginger curry

Name: Cauliflower and ginger curry
Total time: 45 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp sunflower or vegetable oil; 1 onion finely chopped; 1 tbsp grated ginger plus 1 heaped tbsp cut into fine matchsticks; 10 curry leaves; 1 stick lemongrass bruised with a rolling pin; 1 tbsp mild curry powder; 2 tsp black mustard seeds; 2 tsp ground coriander; 1 tsp ground tumeric; 400g can coconut milk; 1 cauliflower broken into small florets and stalk cut into batons; handful of leaves coriander to serve; to serve basmati rice, warm chapatis, yoghurt or mango chutney

Published: March 25, 2015 at 3:05 PM

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Serves 4

Easy

Total time: 45 mins

0 reviews

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A quick and tasty veggie curry. Cauliflower, cooked in coconut milk and plenty of authentic spices like lemongrass, turmeric, ground coriander and ginger give it plenty of spicy flavour. Serve this meal for four to family or friends, with all the extras… rice, mango chutney, chapatis and yogurt instead of ordering a takeaway

Vegetarian

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Complete the dish

Try this cauliflower and ginger curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

1 tbsp sunflower or vegetable oil
1 onion

finely chopped
1 tbsp grated ginger

plus 1 heaped tbsp cut into fine matchsticks
10 curry leaves
1 stick lemongrass

bruised with a rolling pin
1 tbsp mild curry powder
2 tsp black mustard seeds
2 tsp ground coriander
1 tsp ground tumeric
400g can coconut milk
1 cauliflower

broken into small florets and stalk cut into batons
handful of leaves coriander

to serve
to serve basmati rice, warm chapatis, yoghurt or mango chutney

Nutrition: per serving

kcal279

low
fat23g
carbs11.9g
fibre5.4g
protein7.8g
salt0.2g

Method

step 1

Heat the oil in a small casserole dish or frying pan with a lid. Add the onions and both types of ginger and fry gently until softened but not coloured. Add the curry leaves, lemongrass and spices and fry for a couple of minutes until fragrant. Stir in the coconut milk with a half a can of water, then cover and simmer for 20 minutes.
step 2

Uncover, stir in the cauliflower and simmer (uncovered) for 5-10 minutes until the cauliflower is tender. Season well, then serve scattered with some coriander leaves, basmati rice, warmed chapatis, yoghurt and spoonfuls of your favourite mango chutney.

Try more of our cauliflower recipes

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