Recipe Edit

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Title of recipe*
Cauliflower curry

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
1 tsp fenugreek seeds 1 tsp coriander seeds 1 cardamom pod, seeds only 1 tsp dried curry leaves 2 tbsp sunflower oil ¼ tsp turmeric 1 tsp ground cumin 1 tsp chilli powder 1 tbsp finely chopped ginger 4 garlic cloves, crushed 2 green green chillies, deseeded and finely chopped 2 red onions, diced 1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces 2 large tomatoes, cut into wedges 250ml coconut milk 1 lime, juiced

Method*
Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder. Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins. Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down. Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

Serves 4 Add image

Comments (any other comments)

Source (The link to a website or cookbook or wherever it came from)
https://www.bbcgoodfood.com/recipes/cauliflower-curry