Cauliflower and ginger curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 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:
- 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.
