Cauliflower and ginger curry
A quick and tasty veggie curry. Cauliflower, cooked in coconut milk and plenty of authentic spices like lemongrass, turmeric, ground coriander and ginger give it plenty of spicy flavour. Serve this meal for four to family or friends, with all the extras… rice, mango chutney, chapatis and yogurt instead of ordering a takeaway
- 1 tbsp sunflower or vegetable oil
- 1 onionfinely chopped
- 1 tbsp grated gingerplus 1 heaped tbsp cut into fine matchsticks
- 10 curry leaves
- 1 stick lemongrassbruised with a rolling pin
- 1 tbsp mild curry powder
- 2 tsp black mustard seeds
- 2 tsp ground coriander
- 1 tsp ground tumeric
- 400g can coconut milk
- 1 cauliflowerbroken into small florets and stalk cut into batons
- handful of leaves corianderto serve
- to serve basmati rice, warm chapatis, yoghurt or mango chutney
Nutrition: per serving
- kcal279low
- fat23g
- carbs11.9g
- fibre5.4g
- protein7.8g
- salt0.2g
Method
step 1
Heat the oil in a small casserole dish or frying pan with a lid. Add the onions and both types of ginger and fry gently until softened but not coloured. Add the curry leaves, lemongrass and spices and fry for a couple of minutes until fragrant. Stir in the coconut milk with a half a can of water, then cover and simmer for 20 minutes.
step 2
Uncover, stir in the cauliflower and simmer (uncovered) for 5-10 minutes until the cauliflower is tender. Season well, then serve scattered with some coriander leaves, basmati rice, warmed chapatis, yoghurt and spoonfuls of your favourite mango chutney.
