Curried cauliflower

By Drum Digital
04 November 2016

This recipe is just right for that friend who loves cauliflower

By: Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 15 min

1 red onion, halved, cut into thin wedges

3 garlic cloves, crushed

2 green chillies, finely chopped

5 ml (1 t) cumin seeds, lightly crushed

10 ml (2 t) ground coriander

2,5 ml (½ t) turmeric

250 g cherry tomatoes, halved

500 g cauliflower, trimmed and cut into florets

125 ml (½ c) water

1 can (400 g) chickpeas, rinsed and drained

200 g green beans

a handful of fresh coriander leaves, chopped

rice to serve

  1. Heat a pan over medium-high heat. Add the onion and stir-fry for 3 minutes or until light golden. Add the garlic, chillies, cumin seeds, ground coriander and turmeric. Stir-fry for 1 minute or until aromatic.
  2. Stir in the tomatoes, cauliflower and water. Bring to the boil. Reduce the heat to low. Cover the pan and simmer for 6 minutes.
  3. Stir in the chickpeas and beans. Cover and simmer for 3 minutes.
  4. Stir in the chopped coriander. Spoon the rice into bowls and divide the curry between them to serve.

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