Whole Cauliflower Curry
This vegan curry uses a whole cauliflower (leaves included!) so there’s no waste. Ready in 35 minutes, the sauce is made from popular store cupboard ingredients, such as coconut milk, peanut butter and curry powder, so it’s easy to whip up for a weeknight dinner.
Introduction
I have been cooking this very British curry for years and it’s always a winner. It’s a super-easy one-pan wonder with no fuss and no frills, just a well-balanced, mild curry. And 90% of the ingredients are from the dry store, so I can normally whip this up with minimal fuss. It’s a great gateway recipe for eating the whole cauliflower if you still find it weird.
Ingredients
| 1 | cauliflower |
| 1 | onion |
| 4 | garlic cloves |
| 1 thumb-sized piece of | fresh root ginger |
| veg oil (or any neutral oil) | |
| 1 x 400ml tin of | full-fat coconut milk |
| 2 tbsp | curry powder |
| 2 tbsp | peanut butter |
| 1 stick of | lemongrass (optional) |
| juice of 1 | lemon or lime |
| pinch of caster sugar | |
| 1 x 400g tin of | chickpeas |
| To garnish | |
|---|---|
| fresh coriander leaves | |
| To serve | |
| boiled basmati rice | |
| lime juice |
Method
Break your cauliflower into florets, cut the stem into rough small shapes (rangiri cut is the best way to do this – see page 81 of Eat The Food You Buy) and shred the leaves.
To start your sauce, wazz your chopped onion, garlic and ginger in a blender. Heat a little oil in a deep pan on a medium heat, then add the onion paste and gently fry for 2–3 minutes, until the rawness has cooked out.
Stir in the coconut milk, curry powder and peanut butter. Bring to a boil, then reduce to a simmer. Add your lemongrass if you’re using it. Now TASTE. It will taste rank – watery, bitter and naff. But that’s cool!
I want you to taste the change. Add a pinch of salt – TASTE. Stir in half of the lemon juice – TASTE. Add a pinch of sugar – TASTE. Things are happening! Slowly tweak the balance by adding a touch more salt, more lemon and/or more sugar. You will taste the change and like me again!
Now that the sauce is banging, add the drained and rinsed chickpeas and the cauliflower florets and stem. Simmer for 6–8 minutes, until the cauliflower is tender.
Heat a splash of oil in a separate frying pan on a high heat. Add the leaves that you shredded and sauté for 1–2 minutes, until they are just starting to wilt.
Now all you need to do is cook yourself some rice, then remove the lemongrass, load your curry and the sautéed leaves into a bowl and top it with everyone’s favourite, coriander! Finish with a squeeze of lime.
Reviews
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