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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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