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Creamy cauliflower curry

Name: Cauliflower curry recipe
Yield: 4
Ingredients: 50g ghee; 2 onions, thinly sliced; 100g curry paste; 6 garlic cloves, crushed; 40g fresh ginger, finely grated; 400g can diced tomatoes; 600g cauliflower, broken into florets; 400g can chickpeas, rinsed, drained; 80ml thickened cream; 150g baby spinach; Flatbreads, to serve; Finely chopped long green chilli, to serve; Coriander sprigs, to serve; Lime, to serve

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by Lucy Nunes

Delicious Team

Jun 24, 2024

"A quick, tasty vegetarian dinner to pop on the table on a busy weeknight. Like all curries, it gets better reheated the next day." – Lucy Nunes

50g ghee
2 onions, thinly sliced
1/3 cup (100g) korma curry paste
6 garlic cloves, crushed
40g fresh ginger, finely grated
400g can diced tomatoes
600g cauliflower, broken into florets
400g can chickpeas, rinsed, drained
1/3 cup (80ml) thickened cream
150g baby spinach
Flatbreads, to serve
Finely chopped long green chilli, to serve
Coriander sprigs, to serve
Lime, to serve

Method

1.

Melt the ghee in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally at first, then more often towards the end, for 10 minutes, or until caramelised.
2.

Reduce heat to medium. Add curry paste, garlic and ginger and cook, stirring, for 1 minute or until fragrant. Add tomatoes and 1 cup (250ml) water and stir to combine and to release any food caught on base of pan.
3.

Add cauliflower and chickpeas and stir to combine. Bring to a simmer and cook, covered, for 30 minutes until cauliflower is just tender when pierced with a skewer.
4.

Stir through the cream until combined, and check seasoning. Add the spinach and cook until just wilted.
5.

Serve curry with flatbreads, chilli, coriander and lime wedges.