Brown the cauliflower thoroughly at the start here it’s a simple way to give this vegetarian curry some more character and greater depth of...
Brown the cauliflower thoroughly at the start here it’s a simple way to give this vegetarian curry some more character and greater depth of flavour. Then to add some more body, try replacing the water with coconut milk.
Cauliflower curry with lime and coriander ingredients
- 1 cauliflower (about 1.5kg), cut into 3cm florets
- 75 gm ghee, melted ½ cup (loosely packed)
- fresh curry leaves
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 long green chillies, thinly sliced
- 30 gm ginger, finely grated
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 400 gm canned cherry tomatoes
- Steamed basmati rice and coarsely chopped red onion tossed in lime juice, to serve
- Lime wedges and Greekstyle yoghurt, to serve
Cauliflower curry with lime and coriander preparation
- Preheat the oven grill to high. Toss cauliflower with half the ghee in a bowl, season to taste, spread out on a lightly greased oven tray and grill, turning occasionally, until golden and slightly charred (8-10 minutes).
- Meanwhile, heat remaining ghee in a large frying pan over medium-high heat. Add curry leaves, onion, garlic, chilli and ginger, season to taste, and stir occasionally until softened and golden (5-7 minutes). Add spices, stir until fragrant (1 minute), then add tomatoes and 400ml water and simmer until slightly reduced and flavours develop (6-8 minutes). Add cauliflower and stir until heated through (1-2 minutes), season to taste and serve with rice, red onion, lime wedges and yoghurt.
