Cauliflower curry with yoghurt and almonds

30 minutes


Cauliflower pasanda

  • 1 cauliflower, trimmed and cut into florets (about 500g)
  • 2 onions, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 tbsp of ginger, grated
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 4 tbsp of ground almonds
  • 2 tbsp of desiccated coconut
  • 300ml of vegetable stock
  • 300ml of natural yoghurt
  • 1 tbsp of flaked almonds, toasted
  • 2 tsp coconut oil
  • chopped coriander, or parsley, to garnish
  • salt
  • pepper


Add the coconut oil to a large wok or lidded frying pan and allow to melt over a medium heat. Add the onions and garlic and fry until softened and lightly browned
Add the ginger, spices, ground almonds and desiccated coconut and continue to fry for 1–2 minutes, stirring continuously
Stir in the vegetable stock and yoghurt and simmer for 2 minutes before adding the cauliflower florets. Cover the pan with a lid and simmer for 15–20 minutes, or until the cauliflower is soft but still retains its shape
Season to taste with salt and pepper, then scatter over the flaked almonds and freshly chopped herbs to serve, with steamed rice and warmed naan breads on the side