Cauliflower curry with tomato and coriander
The British love a good curry, and London’s Brick Lane is famous for its curry houses.
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Serves
4
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2 tbsp
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olive oil
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1
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onion, finely chopped
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2
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garlic cloves, thinly sliced
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5 gm (1cm piece)
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ginger, finely chopped
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2 tsp
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ground coriander
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1 tsp
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ground cumin
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1 tsp
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ground turmeric
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½ tsp
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ground chilli
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500 ml (2 cups)
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vegetable stock
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400 gm
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tinned crushed tomatoes
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120 gm
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butternut pumpkin (about ¼), cut into 1cm dice
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450 gm
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cauliflower (about ½), cut into florets
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1 tsp
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garam masala
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60 gm
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Greek-style yoghurt, plus extra to serve
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To serve:
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coriander and naan bread (see note)
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1
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Heat olive oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5-7 minutes). Add ginger, cook until fragrant (1-2 minutes), add spices (except garam masala) and stir until fragrant. Add stock, tomato and pumpkin, cover and simmer until starting to become tender (5 minutes). Add cauliflower, cover and simmer until tender (7-10 minutes). Stir in garam marsala and yoghurt, scatter with coriander and serve hot with naan bread and extra yoghurt.
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Note Naan bread is available from most supermarkets. Warm it in the oven before serving.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Vanessa Levis
STYLING Alice Storey & Kirsty Cassidy