The secret to a good cauliflower curry is to hold your nerve and not add water. The slow and gentle steamy cooking is really important, as is cutting the cauliflower into small florets to make sure it cooks evenly. Using the whole cauliflower, as we are here, florets and stalks, is a great way to reduce food waste.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
sugar pinch
basmati rice 240 g
vegetable oil 4 tbsp
lemon to taste (juice)
ground coriander 2 tsp
ground turmeric ¼ tsp
baby potatoes 500 g (chopped)
mixed chillies 20 g (chopped)
flaked almonds 25 g (toasted)
sugar snap peas 150 g
cauliflower 1 (chopped)
cumin seeds 1 tsp
chilli powder pinch
Method
Pierce the green chilli a few times with a knife. Chop the cauliflower into florets. Chop the cauliflower stalks into small pieces. Chop the potatoes into quarters.
Heat the oil in a large pan (one that has a lid) over a medium-high heat. Add the cumin seeds and fry until fragrant. Add the whole chilli to the pan and cook, stirring, for around 30 seconds, until the skin is blistered all over.
Reduce the heat to low, then add the potatoes and the chopped stalks from the cauliflower and cook. Stirring occasionally, for 6 minutes, until just starting to soften.
Add the cauliflower florets, ground turmeric, ground coriander, chilli powder and a pinch of salt and sugar. Stir well. Cover the pan with a lid and leave to cook for 5 minutes, stirring occasionally, then add the sugar snap peas.
Cover again, and cook for another 5 minutes, stirring occasionally, until all the vegetables are tender. This is a dry curry and the veg should sweat themselves cooked, rather than simmering away in a sauce so try and hold your nerve and don’t panic. If the mixture looks dry though, you can add a tiny splash of water to the pan.
Meanwhile, cook the rice according to the packet instructions. Toast the flaked almonds in a small frying pan over a medium heat, until golden.
Once the curry is cooked, add lemon juice, to taste, and gently fold through the flaked almonds. Serve with the rice. Enjoy!
