Cauliflower Curry

A nutritious vegetarian cauliflower and potato curry flavored with mild spices, finished with fresh herbs and a splash of milk.

Vegetarian Healthy Dinner Quick Curry Low Fat

Estimated Nutrition

Calories

179.1

kcal / serving

716.4 kcal total

Carbs

29.1g

per serving

116.4 g total

Fat

4.8g

per serving

19.2 g total

Protein

4.9g

per serving

19.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Semi-Skimmed Milk

Liquids

serving

Water

Hot, as needed to cover cauliflower

NutsSeeds

tsp

Curry Powder

Mild

tsp

Chili Flakes

tsp

Cumin Seed

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Coriander

Fresh, chopped

tbsp

Chive

Fresh, chopped

OilsFats

Olive Oil

Vegetables

0.25

piece

Onion

Large, sliced

0.5

piece

Cauliflower

Cut into florets

piece

New Potatoes

Chopped into small chunks, par-boiled and drained

Method

Spoon the curry into four bowls to serve.

Add cauliflower florets and enough hot water to cover, then simmer for 10 minutes.

Add par-boiled potatoes and cook for 2 minutes until tender.

Heat olive oil in a large frying pan over moderate heat and fry sliced onion for 3 minutes.

Add curry powder, chilli flakes, and cumin seeds and fry for 1 minute.

Stir in the milk and season with salt and pepper while heating for 1 minute.

Stir through fresh coriander and chives.