Cauliflower Curry

Making Cauliflower Curry

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1. Heat the oil in a large pan over medium heat and add the cumin seeds for 20 seconds. Add the onion and cook for 8 minutes until soft and golden.

   Mark done

2. Add the garlic, ginger, coriander, turmeric and chili powder and cook for 1 minute.

   Mark done Start 1 min timer

3. Stir in the tomatoes, potatoes, water and salt, cover and simmer for 8 minutes.

   Mark done Start 8 min timer

4. Add the cauliflower, cover and cook for 12 minutes until tender. Uncover and cook for 3 minutes more, then stir in the garam masala.

   Mark done Start 12 min timer

Tips for Making Cauliflower Curry

• Cut the florets evenly so they cook at the same pace.
• Do not stir hard once the cauliflower is in, or it breaks up.
• Taste for salt at the end; cauliflower soaks up a lot.

If You're Missing Something

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What Goes With Cauliflower Curry

• Basmati rice
• Naan
• Cucumber raita
• Lime pickle

Storing & Reheating Cauliflower Curry

Keeps in the fridge for up to 3 days. Reheat gently until steaming throughout.

Cauliflower Curry: Questions and Answers

Cauliflower Curry Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.