Balti-style cauliflower

Serves: 4
Prep: 10
Cook: 15

So much flavour, so much goodness! This roasted cauliflower curry makes the perfect meat-free addition to any curry night. Have it as a side or a main served alongside brown rice. Cauliflower is the new ‘it’ veggie. Here’s why foodies and nutritionists both agree the humble cauli is a health hero. 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, peeled, chopped
  • 2 garlic cloves, crushed
  • 1 cauliflower, cut into florets
  • 200 grams firm tofu, cut into chunks
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel seeds
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • pinch of ground ginger
  • ½ teaspoon chilli powder
  • 800 grams crushed tomatoes
  • ¾ cup water
  • 4 bunches fresh spinach, stems removed, roughly chopped
  • 1-2 tablespoons lemon juice
  • Salt and pepper to taste
  • To serve, toasted cumin or fennel seeds

Method

  1. Step 1

    Heat the oil in a wok, or large frying pan. Add the onion and garlic and stir-fry for 2-3 minutes over a high heat until the onion begins to brown.

  2. Step 2

    Add the cauliflower florets and stir-fry for a further 2-3 minutes until the cauliflower is starting to brown. Then add the tofu and allow that to brown too.

  3. Step 3

    Add the coriander, cumin, fennel seeds, garam masala, turmeric, ginger and chilli powder and cook over a high heat for 1 minute, stirring all the time. Add the tomatoes and water.  

  4. Step 4

    Bring to the boil and then reduce the heat, cover and simmer for 5-6 minutes until the cauliflower is just tender. 

  5. Step 5

    Stir in the chopped spinach, cover and cook for 1 minute until the spinach is tender. Add enough lemon juice to sharpen the flavour and season to taste with salt and pepper.

  6. Step 6

    Serve sprinkled with toasted cumin or fennel seeds.

Tips

  • Serve with brown rice


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