Name: Cauliflower curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tsp fenugreek seeds; 1 tsp coriander seeds; 1 cardamom pod seeds only; 1 tsp dried curry leaves; 2 tbsp sunflower oil; ¼ tsp turmeric; 1 tsp ground cumin; 1 tsp chilli powder; 1 tbsp finely chopped ginger; 4 garlic cloves crushed; 2 green green chillies deseeded and finely chopped; 2 red onions diced; 1 whole cauliflower including stem and leaves, chopped into bite-sized pieces; 2 large tomatoes cut into wedges; 250ml coconut milk; 1 lime juiced

Cauliflower curry

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

1 hr 10 min total 25 min prep 45 min cook 4 268 cal

Instructions

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1 Heat 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.
2 Return 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.
3 Add 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.
4 Pour 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.