Make this comforting vegetarian butter curry and serve our pilau rice or naan bread. Also check out our butter bean curry, aubergine curry, halloumi curry, spinach, chickpea and potato curry and more vegetarian curry recipes.


  • 400g cauliflower, cut into florets
  • 1 tbsp rapeseed oil
  • ¼ tsp cumin seeds
  • 1 onion, chopped
  • 20g ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 20g unsalted butter
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground fenugreek
  • ½ tsp smoked paprika
  • ¼ tsp chilli powder
  • 300ml passata
  • 300ml fresh vegetable stock
  • 400g tin chickpeas, rinsed and drained
  • 1 tsp runny honey
  • 100g natural yogurt
  • 100g baby spinach
  • 20g flaked toasted almonds
  • 20g coriander, roughly chopped
  • 600g steamed brown rice, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, scatter over the cauliflower florets, drizzle with the oil and sprinkle with the cumin seeds, seasoning well. Transfer to the oven and roast for 25-30 minutes, tossing halfway through, until lightly charred. Set aside.

  • STEP 2

    Put the onion, ginger, garlic and 2 tbsp of water in a mini food processor, and blitz to a purée. Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the onion mixture and cook for 3-4 minutes or until golden. Add the spices and cook for 1 minute. Add the passata, stock, chickpeas, honey and cauliflower florets, and simmer for 10 minutes.

  • STEP 3

    Remove from the heat and stir in the yogurt a spoonful at a time – this will help to prevent it splitting. Once incorporated, return to a low heat and stir in the spinach in batches, cooking until wilted. Serve, garnished with the almonds and coriander, and the rice alongside.


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