Cauliflower And Tomato Curry

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This is not hot but nicely spiced, for more heat add another chopped chili. Can be served as a vegetarian main, or as side dish with other indian dishes.

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Steps

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Chop one of the onions and cook gently in half of the oil.

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Add the chilli and spices and cook for a minute.

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Add the salt and cauliflower to the pan , turn in the mixture then pour in the stock and the tomato puree.

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Bring to a simmer , cover and cook for about 10 minutes until almost tender.

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While the cauliflower is cooking in the curry sauce , slice the remaining onions into rings.

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Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.

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Drain on kitchen paper.

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Add the tomatoes to the pan and cook for a further 3 minutes.

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Serve topped with the onion rings and garnish with fresh coriander.

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Ingredients

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onions, vegetable oil, green chili, ground cumin, ground coriander, paprika, turmeric, salt, cauliflower, vegetable stock, tomato puree, tomatoes, fresh coriander