Cauliflower Curry with Tomato & Coriander

Cauliflower Curry with Tomato & Coriander

Ingredients
2 tbsp olive oil
1onion, finely chopped
2 garlic cloves, thinly sliced
5 gm (1cm piece)ginger, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground chilli
500 ml (2 cups)vegetable stock
400gram tinned crushed tomatoes
120 gram butternut pumpkin (about ¼), cut into 1cm dice
450 gram cauliflower (about ½), cut into florets
1 tsp garam masala
60 gram Greek-style yoghurt, plus extra to serve
To serve:coriander and naan bread (see note)

 

Method

  • Heat olive oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5-7 minutes).
  • Add ginger, cook until fragrant (1-2 minutes), add spices (except garam masala) and stir until fragrant.
  • Add stock, tomato and pumpkin, cover and simmer until starting to become tender (5 minutes).
  • Add cauliflower, cover and simmer until tender (7-10 minutes).
  • Stir in garam marsala and yoghurt, scatter with coriander and serve hot with naan bread and extra yoghurt.

Note Naan bread is available from most super­markets. Warm it in the oven before serving.