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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Quick Cook Cauliflower Curry with Peas and Spinach
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Vegan-friendly and packed with vegetables, this quick and creamy cauliflower curry will be ready in just forty minutes.
From the book
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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.
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: | |
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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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