Whenever we fancy an easy, warming, tasty dish, a simple curry is our go to! Cauliflower works really well in this flavoursome, but mild and creamy vegetarian dish, but you can swap it for squash or aubergine instead. Although the list of ingredients looks long, the spices are all everyday ones that are easily available and worth keeping in the cupboard.

Fresh ginger and turmeric are both wonderful (and are excellent additions to smoothies or teas as have wonderful anti inflammatory properties), but if you don’t have fresh to hand, dried is absolutely fine! If using fresh, remove the skin and grate finely.

If you have time, do try making your own naan bread too. It’s so good having fresh, fluffy breads and they are super easy to make. You just need to leave enough time for them to rise.

Prep time: 15 min, cooking time: 30 min 

Serves 4IMG_5679
1 large cauliflower
1 tblsp olive oil
1 knob of butter melted (you can leave this out for a dairy free/ vegan version)
½ tsp turmeric 
¼ tsp sea salt
1 onion
4 garlic cloves
1 tsp cinnamon
2 tsp ginger
1 tsp curry powder
¼ tsp grated nutmeg
¼ tsp ground cloves
Seeds of 6 cardamom pods, crushed
1 bay leaf
400ml natural yoghurt or plain soy yogurt
60g cashew nuts crushed or blended. Ideally soak these for a few hours in advance/ overnight to make blending easier and the consistency smoother

Pre heat the oven to 180C. Start by finely chopping then frying the onion in a little oil with a good pinch of salt until it is really soft and starting to brown. It is important not to rush this, as if you don’t cook for long enough if won’t have brought out all of the sweetness. When the onion is ready, mince the garlic and add to the onion along with the spices. Fry for a couple more minutes then add the yogurt, crushed cashews and bay leaf. Stir together then leave to simmer whilst you cook the cauliflower.

Whilst the onion is cooking, chop the cauliflower into florets. Put the olive oil and butter into an oven proof dish over a hot hob and heat until the butter is melted. Add the cauliflower florets and turmeric. Toss around the pan to coat. Fry gently until for a couple of minutes then put the covered dish into the oven to roast for about 30 minutes. The cauliflower should be tender.

Once the cauliflower has softened, remove from the oven and gently mix into the curry sauce, trying not to smash up the cauliflower. Serve with fluffy rice or soft naan breads (or both!)


Vegetarian, vegan and dairy free options