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Servings: The recipe below yields a large meal for four people, when served with rice and naan bread, and it can be made the day before you plan to serve it, allowing the flavours and spices to permeate the cauliflower thus enhancing its flavour – just reheat it gently over a low heat and serve.
Ingredients
  • 1 cauliflower, trimmed and cut into florets (about 500g)
  • 2 onions, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 tbsp of ginger, grated
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 4 tbsp of ground almonds
  • 2 tbsp of desiccated coconut
  • 300ml of vegetable stock
  • 300ml of natural yoghurt
  • 1 tbsp of flaked almonds, toasted
  • 2 tsp coconut oil
  • chopped coriander, or parsley, to garnish
  • salt
  • pepper
Steps
  1. INSTANT POT METHOD
  2. Heat the coconut oil and fry the onions and garlic until softened and lightly browned.
  3. Add the ginger, spices, ground almonds and desiccated coconut and continue to fry for 1–2 minutes, stirring continuously
  4. Stir in the vegetable stock and simmer for 2 minutes before adding the cauliflower florets.
  5. Put on the lid seal and cook for 4 minutes.
  6. Stir in the yoghurt. Season to taste with salt and pepper, then scatter over the flaked almonds and freshly chopped herbs to serve, with steamed rice and warmed naan breads on the side.
  7. STANDARD METHOD
  8. Add the coconut oil to a large wok or lidded frying pan and allow to melt over a medium heat. Add the onions and garlic and fry until softened and lightly browned
  9. Add the ginger, spices, ground almonds and desiccated coconut and continue to fry for 1–2 minutes, stirring continuously
  10. Stir in the vegetable stock and yoghurt and simmer for 2 minutes before adding the cauliflower florets. Cover the pan with a lid and simmer for 15–20 minutes, or until the cauliflower is soft but still retains its shape
  11. Season to taste with salt and pepper, then scatter over the flaked almonds and freshly chopped herbs to serve, with steamed rice and warmed naan breads on the side
Notes
  • I make the curry first and then place it in a metal bowl to cool. 
  • When it comes time to eat, I cook the rice in the bottom of the instant pot, 4 minutes 10 minutes natural release, with the curry on a trivet above. One pot cooking! 
 
 
 
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