Cauliflower is a wonderful flavour vessel, and this easy, speedy curry makes the most of that. Golden cauliflower florets are tossed in a rich curry base, before a gentle simmer. Topped with Bombay Mix crunch and served with flatbreads. Part of our recipe series, Dinner in 30. Delicious hassle-free dinners from table to plate in 30 minutes.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
cauliflower 2 (chopped)
onion 1 (sliced)
garlic cloves 4 (grated)
ginger 10 g (grated)
curry powder 1 tbsp
ground turmeric 1 tsp
coconut milk 400 ml
chopped tomatoes 400 g
Bombay mix 4 tbsp
folded flatbreads 4
Method
Prep the Ingredients
Chop the cauliflower into bite-size florets, chop the stalks into small pieces. Peel and thinly slice the onion. Peel and grate the garlic and ginger.
Cook the curry
In a large pan, heat a dash of oil, add the chopped onion and cook for 5 minutes until it starts to soften. Add the cauliflower florets. Tip in the curry powder and turmeric. Season well with salt and pepper and mix together, then cook for 5 minutes.
Stir in the garlic and ginger, cook for 1 minute until fragrant.
Pour in the coconut milk and chopped tomatoes. Pop a lid on top and simmer for 10 minutes. Check the seasoning and adjust to taste.
Make the Bombay mix crunch
Roughly chop (or crush) the Bombay mix.
Cook the flatbreads
Cook the flatbreads according to the packet instructions.
Finish the curry and plate up
Plate up the curry with the flatbreads and sprinkle over the Bombay mix crunch. Tuck in and enjoy!
