Ingredients Jump to Instructions ↓

  1. 1 small cauliflower, divided into florets

  2. 1 bunch of spring onions, trimmed

  3. 4 cloves of garlic, crushed

  4. 5cm (2-inch) nugget of fresh ginger, peeled and chopped

  5. 6tbsp olive oil

  6. 450g (1lb) large button mushrooms, halved

  7. 1 level tbsp tomato puree

  8. 2tsp ground coriander Salt

  9. 1/8 tsp chilli powder

  10. 300ml (10fl oz) natural yogurt

  11. 1tbsp mango chutney

  12. 1 heaped tbsp chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Plunge the cauliflower into a large pan of boiled salted water and cook for a few minutes until tender, then drain. Finely shred the spring onions and put into a blender or small food processor with the garlic and ginger. Add 4-5 tbsp water and blend until smooth. Heat half the olive oil in a frying pan and, once smoking, fry the mushrooms for 1-2 mins until beginning to colour. Tip them into a bowl, wipe the pan clean and return to the stove. Pour the remaining olive oil into the pan, pour in the bended puree and stir over a medium heat until it begins to lightly colour. Add the tomato puree, ground coriander, tsp salt and chilli powder and continue to fry for a few minutes before adding the yogurt. Bring to a simmer and top up with 300ml (10fl oz) water. Add the mango chutney, if using, and whisk to blend and emulsify the three together. After 5 mins, add the cauliflower and mushrooms and gently simmer for a further 10 mins. Then, stir in the coriander and the curry is ready to eat.


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