Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Cauliflower curry by WW

Cauliflower curry

3
3
3
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
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(s)

1 large, finely chopped

Root Ginger

1½ inch slice(s), grated

Garlic

2 clove(s), crushed

Turmeric

½ teaspoons

Ground Cumin

1½ teaspoons, level

Curry Powder

2 teaspoons, mild

Tinned Tomatoes

1 can(s), large, chopped

Cauliflower, Raw

1 whole, large, cut into florets

Tomato

200 g, quartered

Peas, frozen, boiled

60 g

Lime Juice, Fresh

2 tablespoons

Brown rice, Microwaveable

2 serving(s), basmati

Fat Free Natural Yogurt

30 g, to serve

Coriander, fresh

2 tablespoons, finely chopped, to garnish

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.

You might like