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
- 1/8 tsp chilli powder
- 300ml (10fl oz) natural yogurt
- 1tbsp mango chutney (optional)
- 1 heaped tbsp chopped fresh coriander
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, ½ 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.
Video of the Week
The tomato puree, ground coriander, salt and chilli powder could be replaced with 2-3 tbsp of Madras curry paste.