This is the perfect veggie curry; warming, flavoursome and spiced but not too hot. The humble cauliflower works wonderfully as it holds its form, it makes a mid-week meal feel special but is equally brilliant for when you have guests over for a soiree.
Serves 4 – 6
INGREDIENTS:Â
- 1 large onion sliced thinly
- 1 medium sized cauliflower
- a good glug of rapeseed oil
- 1 fresh red chilli finely chopped
- 1 inch of fresh ginger grated
- 1 large garlic clove crushed
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp cumin seeds
- good pinch of rock salt
- 1 400g tin of chopped tomatoes
- 200 ml vegetable stock
- a 200ml tub of crème fraîche
Spices
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 pinch of chilli flakes
- good pinch black pepper
METHOD:Â
1. Prepare the cauliflower by cutting into bite sized florets and put to one side. Slice the onion thinly, add a good glug of rapeseed oil to a large heavy bottomed pan, fry the onions on a medium heat until tender. To the pan add the fresh red chilli, ginger, garlic, cinnamon stick, bay leaves, cumin seeds and salt, stir to combine with the onion.
2. Next add the cauliflower florets and coat with the fresh spices and onion before adding the tinned tomatoes and chicken stock. Bring to the boil and cover, simmering gently until the cauliflower begins to become tender approx 10-15 mins, check regularly to make sure the cauliflower isn’t too soft. Remove the lid and reduce the sauce until thickened.
3. Measure out the dried spices into a bowl and add to the sauce stirring in well, keeping everything on a low simmer. Then, add the tub of crème fraîche, combining until the sauce is thick and creamy and warmed right through.
4. Serve with basmati rice, mango chutney and whatever Indian bread suits from naan or popadoms to chapatis.
