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