A good cauliflower curry is a work of art. Use this recipe as a starting point to make up your own version.
- 2 tbsp olive or sunflower oil
- 2 large onions, finely chopped
- 1 tbsp cumin seeds
- 2 large tomatoes, chopped
- 1 dried small red chilli, chopped
- 2 long green chillies
- 2 tsp ground turmeric
- 4 cm-piece ginger, peeled, finely grated
- 3 garlic cloves, crushed
- 3 large potatoes, peeled, cut into 5cm pieces
- 1 small cauliflower, cut into florets
- 1 tbsp garam masala
- steamed basmati rice, pappadums, raita and pickle (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large saucepan over low heat. Add onion and cumin, and cook, stirring, for 4 minutes or until softened (take care not to scorch cumin or curry will taste acrid).
Add tomatoes, all chillies, turmeric, ginger and garlic, then season with salt and pepper. Cook, stirring occasionally, for 3 minutes. Add potatoes, cauliflower and 750 ml water, bring to the boil, then reduce heat to low, cover and cook, stirring occasionally, for 15 minutes or until potatoes are tender. Stir in garam masala, cook for 2 minutes. Season then remove from heat.
Transfer to a serving bowl and serve with rice, pappadums, raita and pickle.
Photography Alan Benson. Food preparation Asher Gilding. Styling Michelle Crawford.
As seen in Feast magazine, April 2014, Issue 30.