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


  • 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


  • 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

Cauliflower Fritters Recipe with Romesco Sauce


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