Cauliflower curry
9
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Try this easy veggie curry with a tomato-based sauce – you can add more spices if you want to dial up the flavour.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Root Ginger
1.5 inch slice(s)
Garlic
2 clove(s)
Turmeric
0.5 teaspoon(s)
Ground Cumin
1.5 teaspoon(s), level
Curry Powder
2 teaspoon(s)
Tinned Tomatoes
1 can(s), large
Cauliflower, Raw
1 whole
Tomato
200 g
Peas, frozen, boiled
60 g
Lime Juice, Fresh
2 tablespoon(s)
Brown rice, microwaveable
2 pouch(es)
Fat Free Natural Yogurt
40 g
Coriander, fresh
2 tablespoon(s)
Instructions
1
Mist a large lidded pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until soft, then add the ginger, garlic, turmeric, cumin and curry powder, and cook for another 2 minutes, stirring constantly.
2
Tip in the chopped tomatoes and cauliflower and season to taste. Put the lid on and gently simmer for 25-30 minutes until the cauliflower is tender, stirring occasionally. Add the fresh tomatoes and peas during the last 3-4 minutes of the cooking time, then stir in the lime juice.
3
Cook the rice to pack instructions, and serve the curry on a bed of rice with a dollop of natural yogurt and a scattering of fresh coriander.
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