Cauliflower & tomato curry

This filling vegetarian curry is flavoured with green chillies and tamarind – use curry paste or a garam masala for a midweek cheat

  • Prep:20 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 307
  • fat 15g
  • saturates 7g
  • carbs 30g
  • sugars 27g
  • fibre 8g
  • protein 9g
  • salt 0.2g


  • 2 onions, 1 quartered, the other thinly sliced
  • 5cm piece ginger, peeled and sliced
  • 2 green chillies, 1 halved and deseeded, the other sliced
  • 3 garlic cloves, chopped
  • 2 tbsp vegetable oil
  • ½ tsp turmeric
  • 2 tsp black or yellow mustard seeds
  • 10 curry leaves
  • 100ml tamarind purée
  • 400ml passata
  • 250ml vegetable stock
  • 3 tbsp desiccated coconut
  • 1 cauliflower, about 500g/1lb 2oz
  • small handful coriander leaves, to serve
  • cooked rice, to serve
  • lime pickle and mango chutney, to serve
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 long dried red chilli (we used Kashmiri)


  1. To make the spice mix, toast the coriander, cumin, and fennel seeds, with the dried chilli for 30 secs, or until you smell them. Grind in a spice grinder until very powdery. Remove and set aside.

  2. In a blender or food processor, purée the quartered onion, ginger, halved green chilli and garlic to make a paste. In a large saucepan, heat the oil. Add the sliced onion, paste and season well, then sauté for 12 mins until golden. Add the spice mix, turmeric, curry leaves and mustard seeds and sauté for about 2 mins. Add the tamarind, passata, stock and coconut, and bring to the boil.

  3. Cut the cauliflower into medium florets and add to the curry. Lower the heat to a simmer and cook for 25 mins until the cauliflower is tender. Serve with rice, coriander leaves, the remaining sliced green chilli and lime pickle and mango chutney, if you like.

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