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Cauliflower Keralan Curry

  • 40m
  • Easy
  • Portions: 4
  • 15 Ingredients

Aromatic, spicy and creamy, this curry is so easy to make and a great alternative to well known and loved Indian curries. Why not have a bash at making our easy naan bread to dunk in the creamy sauce. Or if you want to add extra protein why not add some Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces to the recipe? For full details go to https://www.gardengourmet.co.uk/recipe/keralan-chicken-curry

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    518 kcal
  • Protein
    13 g
  • Carbohydrate
    74 g
  • Fat
    19 g
  • Energy
    518kcal
  • Protein
    13g
  • Sodium
    366mg
  • Carbohydrate
    74g
  • Fibre
    13g
  • Fat
    19g
  • of which: saturates
    7g

Ingredients

Portions: 4
  • ½ cauliflower, cut into florets
  • 1 aubergine, cut into chunks
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 tbsp Keralan curry paste
  • 1 tsp turmeric
  • 3 tbsp desiccated coconut
  • 400ml Wunda Unsweetened
  • 1 x 400g can chickpeas
  • pinch of salt
  • pinch of pepper
  • steamed basmati rice
  • coriander leaves, chopped
  • 1 lime, juiced
  • large handful cherry tomatoes, halved

Steps

1. PRE-HEAT

1m

Heat oven to 200˚C, (180˚C for fan ovens), gas mark 6.

2. ROAST

20m

Coat the cauliflower and aubergine in 1tbsp of the vegetable oil and tip out onto a baking sheet. Roast for 20 minutes, turning the veg halfway through cooking, until everything is golden and tender

3. BOIL

5m

Soften the onion in the remaining oil in a large saucepan. Add the curry paste and turmeric to the saucepan and cook for a couple of minutes until fragrant. Add desiccated coconut, Wunda, chickpeas, cauliflower and aubergine to the saucepan and bring to the boil. Turn off the heat and stir through the tomatoes.

4. SERVE

2m

Add the lime juice, coriander and season to taste before spooning the curry over the freshly cooked rice and digging in.