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Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Quick Cook Cauliflower Curry with Peas and Spinach

Vegan-friendly and packed with vegetables, this quick and creamy cauliflower curry will be ready in just forty minutes.

From the book

Introduction

One of my favourite dishes at home is my mother’s cauliflower, potato and pea curry, known as ‘chechki’ and seasoned with Bengali five-spice. Alas, every variation I made with potatoes resolutely refused to cook within 30 minutes, so I’ve adapted it to this colourful, child-friendly version with quick cook cherry tomatoes and coconut milk.

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Ingredients

2 tsp mustard seeds
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp nigella (black onion) seeds
1 cauliflower, cut into small florets
leaves from the cauliflower, finely chopped
220g cherry tomatoes, halved
1 red onion, sliced into 8
2 cloves of garlic, crushed
5cm fresh ginger, grated
1 tbsp oil
1 tsp sea salt flakes
200g frozen peas
80g spinach, roughly chopped
1 x 400g tin of coconut milk
To serve:
1 lime, juice only
A handful of fresh coriander, roughly chopped
rice or flatbreads

Method

Preheat the oven to 200°C fan/220°C/gas 7. Bash the mustard, fennel, cumin and nigella seeds in a pestle and mortar and then tip them into a roasting tin with everything except the spinach and coconut milk. (Use a roasting tin large enough to hold all the vegetables in a single layer.) Transfer the tin to the oven to roast for 20 minutes.

Stir through the chopped spinach and coconut milk and let everything cook for a further 10 minutes until the cauliflower is cooked through.

Season with the lime juice, then taste and adjust the salt as needed (I think this dish can take a lot of salt, but then I am a salt fiend). Scatter everything with fresh coriander before serving hot, with rice or flatbreads.

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From the book: The Quick Roasting Tin

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