Carrot and cauliflower curry recipe

This carrot and cauliflower curry takes 40 minutes to cook and each portion is 301 calories.

Although the ingredients list might look a little long, five of the items are spices which you probably have in the cupboard. If you do need to buy some spices, you could always just use a blend like garam masala instead. This recipe is perfect for batch cooking, freezing and making ahead. 

Ingredients 

• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 small piece fresh ginger, peeled and grated
• 2 cloves garlic, crushed
• 1 tsp curry powder
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• 227g can chopped tomatoes
• 1 medium sized cauliflower, approx 400g, divided into large florets
• 1 large potato, approx 350g, peeled and cut into chunks
• 2 carrots, approx 80g each, peeled and cut into chunks
• 1 green chilli, deseeded and chopped
• 100g whole green beans, trimmed
• Squeeze of lime juice
• 2 tbsp fresh chopped coriander
• 50g flaked almonds

Method 

1. Heat the oil on a medium setting in a large casserole or deep sauté pan.
2. Add the onion and fry gently until softened but not browned.
3. Add the ginger, garlic, curry powder, turmeric, cumin and ground coriander. Stir well and cook for about 1 minute.
4. Add the tomatoes, cauliflower florets, potatoes, carrots, chilli and season with salt and pepper. Stir well, cover and simmer for 15 minutes.
5. Add the beans and cook for a further 15 minutes until the vegetables are tender. The mixture should be quite dry but add a little water if you think it necessary.
6. Stir in the lime juice, coriander and almonds just before serving.

Top tips for making carrot and cauliflower curry

For an extra hit of creaminess, serve the curry with a dollop of natural yogurt or creme fraiche.

Jessica Ransom

“In a curry is one of my favourite ways to eat cauliflower because it has a mild natural flavour and is the perfect vehicle for the spiced sauce. If you have time and want to get even more flavour, roast the cauliflower florets on a high heat for 10-15 mins before finishing in the curry sauce.” 

This recipe requires a large pan with a matching lid, this one from Meyer is lightweight and perfect for taking from the hob to the table

Meyer Accent Deep Frying Pan Non Stick 26cm - <a href="https://amazon.co.uk/Meyer-81217-Anodized-Nonstick-Aluminum/dp/B09JVQTDHX?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&smid=A3P5ROKL5A1OLE&th=1&tag=hawk-future-21&ascsubtag=hawk-custom-tracking-21" data-link-merchant="amazon.co.uk"" target="_blank" rel="nofollow">View at Amazon

If you’ve already got a few Meyer pans you might have the universal lid which is handy for this recipe. We like this frying pan because it’s deep, lightweight and easy to clean.

If you fancy another veggie curry, this split pea and vegetable curry is great or Joe Wicks' halloumi and cashew curry only takes 10 minutes to cook. Our low-calorie Thai green vegetable curry is perfect if you’re on a diet or for something indulgent, make Wagamama's katsu curry recipe.