Veggie butter curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
Method
- 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.
