Cauliflower and Tomato Curry

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  medium onions, peeled
• 3  tablespoons  vegetable oil
• 1  green chili, deseeded and finely chopped
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon salt
• 1  large cauliflower, cut into florets
• 300  ml  vegetable stock
• 1  tablespoon tomato puree
• 6  tomatoes, skinned and quartered
•  fresh coriander (to garnish)

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.