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Photo of Cauliflower curry by WW

Cauliflower curry

6
Point(s)
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 teaspoon(s)

Ground Cumin

1½ teaspoon(s), level

Curry Powder

2 teaspoon(s), 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 tablespoon(s)

Brown rice, Microwaveable

2 pouch(es), basmati

Fat Free Natural Yogurt

40 g, to serve

Coriander, fresh

2 tablespoon(s), 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.

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