- 1 onion
- 1 cauliflower
- 2 garlic cloves
- A thumb of ginger
- 1 tbsp madras spice blend
- 200ml coconut milk
- 400g tin of chopped tomatoes
- 1 cucumber
- A handful of mint
- 2 tsp cumin seeds
- 450g Greek style yogurt
- 4 garlic & coriander naan breads
- 1 tbsp sunflower, rapeseed or coconut oil
- Sea salt
- 200ml cold water
- Freshly ground pepper
- 1.
Peel and finely chop the onion. Warm a deep frying pan or large pan on a medium heat and add 1 tbsp oil. Add the onion and season with a pinch of salt. Pop a lid on the pan, then fry, stirring often, for 5 mins till the onion is glossy.
- 2.
While the onion fries, pull the leaves off the cauliflower (see our tip on how to use them up). Chop the cauliflower into bite-sized florets, chopping the stalk to match. Peel and grate the garlic and ginger.
- 3.
Add the garlic and ginger to the onion with 1 tbsp madras spice blend. Cook and stir for 1-2 mins, then add the chopped cauliflower. Add a pinch of salt. Cook, stirring, for 1-2 mins to coat the cauliflower in the spices.
- 4.
Pour in the tin of coconut milk and the tin of chopped tomatoes. Add 200ml cold water. Stir, then pop on a lid. Bring up to a boil, then turn the heat down and simmer for 8-10 mins till the cauliflower is tender and the sauce has thickened. If it seems to be too dry, add a splash of water and turn the heat down.
- 5.
While the cauliflower curry cooks, dice the cucumber and scoop into a bowl. Finely slice the mint leaves and add to the cucumber. Pop a frying pan on a medium heat and add the cumin seeds. Toast for 2 mins, shaking the pan, till the cumin seeds smell nutty. Add to the bowl. Scoop in the yogurt, season with a pinch of salt and stir to mix. This is your cucumber and mint raita.
- 6.
Heat your grill to high. Pop the naan breads on a baking tray and sprinkle with a little water. Grill for 1-2 mins, turning halfway, till warmed through.
- 7.
After 8-10 mins, check the cauliflower. It should be tender when pierced with a sharp knife. Cook for a little longer, if you need to. Taste the curry and add more salt or some black pepper, if you think it needs it. Serve the cauliflower curry with the cucumber and mint raita and the naan breads on the side.
- Tip
Love Your Leftovers: The curry will keep for up to 3 days in the fridge in airtight tubs. Divide the curry between the tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The naan breads are best cooked to order.
- Tip
No Waste, More Taste: Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side, or slice them and add to stews for the final 5 mins of cooking to add an extra burst of green to your dinner.