Cauliflower curry with yoghurt and almonds

by Karen Burns-Booth
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4
30 minutes

Ingredients

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

Method

1
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
2
Add the ginger, spices, ground almonds and desiccated coconut and continue to fry for 1–2 minutes, stirring continuously
3
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
4
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