Cauliflower Curry With Yoghurt And Almonds

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Cauliflower Curry With Yoghurt And Almonds
Course Entree, Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 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
  • 300 ml of vegetable stock
  • 300 ml of natural yoghurt
  • 1 tbsp of flaked almonds toasted
  • 2 tsp coconut oil
  • chopped coriander or parsley, to garnish
  • salt
  • pepper
Course Entree, Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 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
  • 300 ml of vegetable stock
  • 300 ml of natural yoghurt
  • 1 tbsp of flaked almonds toasted
  • 2 tsp coconut oil
  • chopped coriander or parsley, to garnish
  • salt
  • pepper
Instructions
  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
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Written by admin