This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there’s no waste. It’s addictive and easy to make
Prep:25 mins
Serves 4
1 tsp fenugreek seeds1 tsp coriander seeds1 cardamom pod, seeds only1 tsp dried curry leaves2 tbsp sunflower oil¼ tsp turmeric1 tsp ground cumin1 tsp chilli powder1 tbsp finely chopped ginger4 garlic cloves, crushed2 green green chillies, deseeded and finely chopped2 red onions, diced1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces2 large tomatoes, cut into wedges250ml coconut milk1 lime, juiced
STEP 1Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.STEP 2Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.STEP 3Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.STEP 4Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.
