Cauliflower Curry Recipe
Serves 4
Ingredients
1 head cauliflower, cut into florets
50ml oil
1 onion
30mm piece ginger
2 cloves garlic
4 tomatoes
50g cashews
75g yoghurt
2g turmeric
5g chilli powder
3g garam masala
6g ground coriander
4g ground cumin
1 bay
2g caraway seeds
3g fenugreek seeds
Approx. 250ml water
150g cubed paneer
100g peas
Serve with plain basmati rice, naan, coriander and diced tomato
Method
1. Toss the cauliflower in oil and salt, roast at 180C for 20 minutes, then allow to cool.
2. Puree the onion, ginger and garlic, cook gently for 7 minutes until golden.
3. In the same blender (no need to rinse) puree the tomatoes and nuts. Now add this to the cooked onion mix and cook 4 minutes.
4. Add all the spices, cook for 5 minutes.
5. Add the water, bring to the boil, fold in the yoghurt, simmer for 3 minutes.
6. Add cauliflower, paneer and peas, cook 5 minutes.
7. Serve.
