Try this cauliflower and ginger curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
Ingredients
- sunflower or vegetable oil 1 tbsp
- onion 1, finely chopped
- ginger 1 tbsp grated, plus 1 heaped tbsp cut into fine matchsticks
- curry leaves 10
- lemongrass 1 stick, bruised with a rolling pin
- mild curry powder 1 tbsp
- black mustard seeds 2 tsp
- ground coriander 2 tsp
- ground tumeric 1 tsp
- coconut milk 400g can
- cauliflower 1, broken into small florets and stalk cut into batons
- coriander handful of leaves, to serve
- basmati rice, warm chapatis, yoghurt or mango chutney to serve
Method
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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.
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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.
Nutritional Information
- Kcals 279
- Fat 23g
- Carbs 11.9g
- Fibre 5.4g
- Protein 7.8g
- Salt 0.2g