Gary Rhodes’ cauliflower and mushroom curry

(17 ratings)

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  • Serves: 4

This mild vegetarian curry is the perfect Saturday night dinner. For a hotter finish, simply double the quantity of chilli powder in this tasty Gary Rhodes recipe


  • 1 small cauliflower, divided into florets
  • 1 bunch of spring onions, trimmed
  • 4 cloves of garlic, crushed
  • 5cm (2-inch) nugget of fresh ginger, peeled and chopped
  • 6tbsp olive oil
  • 450g (1lb) large button mushrooms, halved
  • 1 level tbsp tomato puree
  • 2tsp ground coriander
  • Salt
  • 1/8 tsp chilli powder
  • 300ml (10fl oz) natural yogurt
  • 1tbsp mango chutney (optional)
  • 1 heaped tbsp chopped fresh coriander

The tomato puree, ground coriander, salt and chilli powder could be replaced with 2-3 tbsp of Madras curry paste.


  1. Plunge the cauliflower into a large pan of boiled salted water and cook for a few minutes until tender, then drain.
  2. 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.
  3. 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.
  4. 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, ½ tsp salt and chilli powder and continue to fry for a few minutes before adding the yogurt.
  5. 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.
  6. 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.

Cook's tip: The tomato puree, ground coriander, salt and chilli powder could be replaced with 2-3 tbsp of Madras curry paste. This recipe is taken from Gary Rhodes' new cookbook, 365: One Year. One Book. One simple recipe for every day, from Amazon

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  • 3
(17 ratings)

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Yoghurt and oil don't mix. The final part of making the sauce - don't fry the puree and spices in oil and add the yoghurt - it curdles! Doesn't blend together and tasted foul, had to throw the lot away. I would say to heat the pureed garlic, ginger and spring onion in a dry pan, add the spices THEN add the yoghurt and hope for the best. What a waste of money and ingredients - does no-one test these recipes?

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