Cauliflower curry

Cauliflower curry
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 200 gr onions
  • 2 cloves of garlic
  • 250 gr carrots
  • 40 gr fresh ginger
  • 600 gr cauliflower
  • 200 gr bell pepper
  • 1 tspn ground coriander
  • 1 tbspn garam massala
  • 1 tbspn turmeric
  • 250 gr coconut milk
  • 250 gr double cream
  • 400 gr tinned chick peas
  • 50 gr raisins
  • 2 tbpsn fresh coriander
  1. Chop the onion and carrots and fry off in some oil until soft.
  2. Peel and chop the ginger and garlic. Stir fry with the onions for a minute until soft.
  3. Cut the cauliflower into florets and dice the bell pepper. Add them to the pan and stir fry for a minute until softened.
  4. Add to taste the ground coriander, turmeric, garam massala and salt and pepper. Stir fry for a minute until they release their flavors.
  5. Stir in the coconut milk and cream. Simmer on a medium high heat until the vegetables are almost cooked.
  6. Add the drained and rinsed chick peas with the raisins and heat through.
  7. Check the seasoning and serve the sauce with some chopped fresh coriander and boiled rice.
Stuff to know
It is possible to precook the cauliflower in salted boiling water and add it to the sauce at the end. Alternatively, mix the species with some oil and use it to coat the cauliflower florets. Roast in the oven and serve separately.
Add some extra cream or coconut milk if the sauce has reduced too much.
Use tinned chickpeas. Dried ones have to soak overnight in cold water and have to be boiled separately until cooked.