Masala cauliflower and aduki bean curry
- 1 large cauliflower, cut florets
- 3 tsp garam masala
- 1½ tsp ground turmeric
- 3 tsp ground cumin
- 3 tbsp vegetable or sunflower oil
- 1 large onion, chopped
- 25g root ginger, finely chopped
- 4 garlic cloves, crushed
- 4 cardamom pods, seeds crushed
- ½ -1 tsp chilli powder, to taste
- 1 tbsp ground coriander
- tbsp tomato purée
- 1 x 400g tin aduki beans, rinsed and drained
- 2 x 400g tins chopped tomatoes
- 300ml vegetable stock (made using ½ cube or stockpot) - use gluten-free stock if needed
- 2 tbsp mango chutney, plus extra to serve
- naan or cooked rice - use gluten free if required
- 30g toasted flaked almonds
- 150g dairy-free natural yogurt
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, toss the cauliflower florets with 2 teaspoons of garam masala, 1⁄2 teaspoon turmeric, 1 teaspoon cumin, 2 tablespoons of oil and some seasoning. Spread out on a large baking tray and roast for 25-30 minutes, until golden brown and almost tender. Set aside once ready.
- Meanwhile, heat the remaining tablespoon of oil in a large saucepan or deep frying pan. Cook the onion and ginger with a pinch of salt over a low heat, covered, for 8-10 minutes or until soft. Add the garlic, cardamom, chilli powder, ground coriander and the remaining 1 teaspoon garam masala, 1 teaspoon turmeric and 2 teaspoons cumin. Cook, stirring, for 2-3 minutes, until fragrant.
- Stir in the tomato purée to coat; tip in the aduki beans, tomatoes and stock then mix well. Bubble for 15 minutes, uncovered, to develop the flavour and reduce the sauce.
- Add the roasted cauliflower and the mango chutney and simmer for 5 minutes. Adjust the seasoning to taste. Serve the curry with naan or rice, scatter over the almonds and enjoy with the yogurt and extra mango chutney.