Cauliflower and Tomato Curry

Name: Cauliflower and Tomato Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 medium onions; 3 tbsp vegetable oil; 1 green chili; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp paprika; 0.5 tsp turmeric; 0.5 tsp salt; 1 large cauliflower; 300 ml vegetable stock; 1 tbsp tomato puree; 6 tomatoes; fresh coriander

Cauliflower, tomato puree and coriander simmered on the stove and spiced with chilli and cumin for a South Asian curry. Finish with onion rings.

1 hr · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Chop one of the onions and cook gently in half of the oil. Add the chilli and spices and cook for a minute.
2
Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
3
Bring to a simmer, cover and cook for about 10 minutes until almost tender. While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
10 min
4
Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
5
Drain on kitchen paper. Add the tomatoes to the pan and cook for a further 3 minutes. Serve topped with the onion rings and garnish with fresh coriander.
3 min