Cauliflower and Tomato Curry

READY IN: 1hr
Recipe by PetsRus

This is not hot but nicely spiced, for more heat add another chopped chili. Can be served as a vegetarian main, or as side dish with other Indian dishes.

Top Review by Mirj2338

This is the curry for me these days! I served this alongside some grilled chicken breast and had a cool cucumber and dill salad on the side. I made enough that I have a nice big Tupperware full for lunch in the office today. The only change I made was to add about 3 gloves of coarsely chopped garlic and a handful of Hungarian paprika. This dish is very versatile, you can add pieces of meat or fish to it to make it more of a main dish than a veggie side dish. I'm going to try it again very soon with some pieces of marinated chicken breast in there, should be delish! Thanks Annelies!

Ingredients Nutrition

Directions

  1. Chop one of the onions and cook gently in half of the oil.
  2. Add the chilli and spices and cook for a minute.
  3. Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
  4. Bring to a simmer, cover and cook for about 10 minutes until almost tender.
  5. While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
  6. Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
  7. Drain on kitchen paper.
  8. Add the tomatoes to the pan and cook for a further 3 minutes.
  9. Serve topped with the onion rings and garnish with fresh coriander.

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