Cauliflower Curry

Every month Woolworths release a Fresh Magazine.

One day while browsing through the magazine I stumbled across a cauliflower curry recipe.

Glancing at the ingrediants I saw that I had everything that I needed and that I would give it a go.

I’ve made modifications to the original recipe and it’s a winner in our house.

It’s easy, tasty, and jam packed full of vegetables and most importantly flavour.

Photo by Karolina Grabowska from Pexels

Cauliflower Curry

Recipe Type: Curry
Cuisine: Vegetarian
Author: Matilda & Woolworths
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4-6

Ingredients

  • 500g cauliflower (about 1/2 a large cauliflower), cut into large chunks
  • 300g sweet potato (you can use pumpkin if you don’t have enough or don’t have any), cut up into 1cm cubs
  • 2 large potatoes, sliced or cubed
  • 1 onion, chopped
  • Garlic (measure that with your heart)
  • 1tsp fresh ginger
  • 1tbls curry powder
  • 2tsp ground cumin
  • 400g can of diced tomatoes
  • 1 cup of vegetable stock
  • 1/3 cup frozen peas or beans
  • 2 tsp of coconut oil or ghee

Method

  1. Heat oil in a stockpot/pressure cooker, over medium heat.
  2. Add onion, garlic, and ginger and cook for approx 2 mins.
  3. Stir in curry powder and cumin and cook for a further min.
  4. Add tomatoes and stock and bring to a boil.
  5. Add prepared vegetables, reduce heat to simmer for 20-30 mins until tender.
  6. Add the peas and cook for a further 5 mins until the peas/beans are cooked.

Serve over a bed of rice, mashed potato or couscous.

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