Cauliflower and ginger curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp sunflower or vegetable oil
- 1 onion, finely chopped
- 1 tbsp grated ginger, plus 1 heaped tbsp cut into fine matchsticks
- 10 curry leaves
- 1 stick lemongrass, bruised with a rolling pin
- 1 tbsp mild curry powder
- 2 tsp black mustard seeds
- 2 tsp ground coriander
- 1 tsp ground tumeric
- 400g can coconut milk
- 1 cauliflower, broken into small florets and stalk cut into batons
- handful of leaves coriander, to serve
- to serve basmati rice, warm chapatis, yoghurt or mango chutney
Method
- STEP 1
Heat the oil in a small casserole dish or frying pan with a lid. Add the onions and both types of ginger and fry gently until softened but not coloured. Add the curry leaves, lemongrass and spices and fry for a couple of minutes until fragrant. Stir in the coconut milk with a half a can of water, then cover and simmer for 20 minutes.
- STEP 2
Uncover, stir in the cauliflower and simmer (uncovered) for 5-10 minutes until the cauliflower is tender. Season well, then serve scattered with some coriander leaves, basmati rice, warmed chapatis, yoghurt and spoonfuls of your favourite mango chutney.