Kate Humble’s cauliflower curry
This warming, autumnal recipe is from Kate’s beautiful latest book, ‘Home Made’, and it’s a lively warming supper.
From Kate “The one vegetable Ben Ward, the grower behind Moor Park Garden, struggles to grow is cauliflower. ‘I’ve grown the occasional beauty, but to consistently produce good cauliflowers is fiendishly tricky.’ Luckily there is nothing tricky about this curry, which makes the most of the cauliflower’s ability to carry flavour.”
INGREDIENTS
Serves 4
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1 tablespoon cumin seeds
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1 tablespoon mustard seeds
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4 curry leaf sprigs (optional)
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1 red onion, thinly sliced flavourless oil or ghee
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4cm (1½ inch) piece of fresh root ginger, peeled and finely grated
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4 garlic cloves, finely grated
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2 tablespoons curry powder
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450g (1lb) tomatoes, chopped, or a 400g (14oz) can of chopped tomatoes
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1 cauliflower, cut into florets
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250ml (9fl oz) vegetable stock
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Pure Sea Salt and freshly ground Black Pepper
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a handful of fresh coriander, to garnish
METHOD
- Heat a large saucepan over a medium heat. Add the cumin and mustard seeds and the curryleaves, if using. Cook until the seeds start to pop, then immediately add the onion, a big pinch of salt and a glug of oil or 1 tablespoon of ghee and stir well. Cook over a medium-low heat for 10–15 minutes, until the onion is softened and turning golden.
- Stir through the ginger and garlic and cook for a further minute. Then add the curry powder and stir through to mix. Tip in the tomatoes with a pinch of salt and mix well. Cook for a further 5 minutes over a medium heat, until the tomatoes are collapsed and soft.
- Stir through the cauliflower and another good pinch or 2 of salt, mixing really well so that all the florets are coated in the spices. Add the stock, cover and bring to a simmer.
- Simmer for 15–20 minutes, stirring now and again, until the cauliflower is tender.
- Taste and adjust the seasoning if necessary. Sprinkle the coriander on top and serve with steamed rice and mango chutney.
Kate’s latest book Home Made is out now and you can order a copy here. Huge thanks to Andrew Montgomery for the beautiful imagery.
