SW recipe: Cauliflower curry

Cauliflower gets the VIP treatment in this luxurious curry made with a symphony of spices!

FREE

25 minutes

Serves 4

Ingredients

  • Low-calorie cooking spray
  • 2 small cauliflowers, broken into medium-size florets (you should get about 1kg florets)
  • 1 small onion, roughly chopped
  • 6 garlic cloves, peeled
  • 5cm piece fresh root ginger, peeled and roughly chopped
  • 1 red chilli, deseeded
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • 400g can chopped tomatoes
  • 2 roasted red peppers in brine from a jar, drained and chopped
  • 1 tbsp juice from an unwaxed lemon, plus wedges to serve
  • Shredded fresh mint, to serve

Method

  1. Spray a wide non-stick saucepan with low-calorie cooking spray and place over a high heat. When it’s hot, add the cauliflower florets and cook for 3-4 minutes or until lightly browned in patches, turning them often. Tip into a bowl and set aside.
  2. Meanwhile, put the onion, garlic, ginger and chilli in your food processor. Add 4 tbsp water and blend to a smooth paste.
  3. Reduce the heat under the saucepan to medium-low, add your onion paste and stir-fry for 3 minutes. Stir in the cumin, coriander, turmeric, cayenne pepper, chopped tomatoes and a pinch of salt and bring to a simmer.
  4. Return the cauliflower to the pan, add another 3 tbsp water and cover. Simmer for 10 minutes or until the cauliflower is tender, stirring now and then.
  5. Stir in the peppers and lemon juice, scatter over the mint and serve hot with the lemon wedges.

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