Summer tomato curry with cauliflower rice

This simple curry is great served with steamed basmati rice, but it's also fantastic with the cauliflower rice we have here. The cauliflower rice can simply be steamed; we like to add a bit more flavour by frying it with mustard seeds, onion and garlic. A dollop of yoghurt would add a touch of richness if you fancy it.

You'll need

2 tbsp coconut oil 1 onion, thinly sliced 20 gm ginger, finely grated 3 garlic cloves, finely chopped 1 birdseye chilli, thinly sliced 1 tsp ground coriander 1 tsp ground turmeric 1 tsp ground garam masala 400 gm canned cherry tomatoes 2 large sprigs fresh curry leaves 6 ripe tomatoes, cut into wedges Coriander sprigs and lime wedges, to serve   Cauliflower rice 600 gm cauliflower, coarsely chopped 1½ tbsp coconut oil ¼ onion, finely chopped 1 garlic clove, finely chopped 1 tsp black mustard seeds


  • 01
  • Heat coconut oil in a large saucepan over medium-high heat, add onion, ginger, garlic and chilli and fry until tender (3-4 minutes). Stir in spices until fragrant (30 seconds), then add canned tomatoes, curry leaves and 150ml water, bring to a simmer and cook until well flavoured (6-7 minutes). Add tomato wedges, simmer until beginning to break down (2-3 minutes) and season to taste.
  • 02
  • Meanwhile, for cauliflower rice, process cauliflower in a food processor until very finely chopped. Heat coconut oil in a frying pan over medium-high heat, add onion and garlic and sauté until tender. Stir in mustard seeds until they begin to pop, then stir in cauliflower and fry until just tender (2-3 minutes). Season to taste and serve with tomato curry, coriander and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2017

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