Cauliflower and mushroom curry

This vegetarian curry is quite mild. For a hotter finish, simply double the quantity of chilli powder

Ingredients (Serves 4)
  • 1 small cauliflower, divided into small florets
  • 1 bunch spring onions, trimmed
  • 4 cloves garlic, crushed
  • 5cm/2in piece fresh root ginger, peeled and chopped
  • 6 tbsp vegetable oil
  • 450g/1lb large button mushrooms, wiped and halved
  • 1 level tbsp tomato purée
  • 2 tsp ground coriander
  • 1⁄2 tsp salt
  • Pinch of chilli powder
  • 300ml/11fl oz natural yoghurt
  • 1 tbsp mango chutney (optional)
  • 1 heaped tbsp chopped fresh coriander

Bring a large pan of lightly salted water to the boil, plunge in the cauliflower and simmer for a few minutes until tender. Drain.

Shred the spring onions and place in a blender or small food processor with the garlic and ginger. Add 4-5 tbsp water and blend to a smooth purée.

Heat half the oil in a frying pan until smoking, add the mushrooms and cook for 1-2 minutes until they begin to colour. Tip them into a bowl, wipe the pan clean and return it to the heat. Pour the remaining oil into the pan, add the blended purée and stir over a medium heat until it begins to lightly colour. Add the tomato purée, ground coriander, salt and chilli powder and continue to fry for a few minutes before adding the yoghurt.

Bring to a simmer, top up with 300ml/11fl oz water, add the mango chutney, if using, and whisk to blend and emulsify the three together. After 5 minutes, add the cauliflower and mushrooms and gently simmer for 10 minutes more.

Stir in the coriander and the curry is ready to serve.
You're on HELLO!'s global site. Click to return to HELLO! India Go back