Jamie Oliver adds 1 super-healthy ingredient to his comforting curry

Flavorful and Nutritious Cauliflower Curry for Weeknight Dinners

This delightful cauliflower curry recipe offers a tasty and wholesome meal ideal for any weeknight. Celebrated for its vibrant spices, this dish is both simple to create and satisfying. Cauliflower forms the base of this recipe, ensuring a nutritious yet fulfilling culinary experience.

A Simple and Healthy Recipe

Cauliflower is a highly nutritious vegetable, packed with essential fibre and vitamins. This adaptable recipe can be easily modified to your liking. Feel free to include additional vegetables or adjust the spice level to perfectly match your taste.

Versatile and Suitable for Various Diets

Featuring a rich and fragrant curry sauce, this meal provides comfort and satisfaction without excessive heaviness. It’s an excellent choice for vegetarians and can easily become vegan by selecting plant-based ingredients.

Perfect for Sharing

Serve this curry with rice or naan bread to create a complete and impressive meal. It is sure to be enjoyed by everyone, whether you are cooking for guests, friends, or family.

Recipe Instructions

Begin by warming olive oil in a large pan over medium heat. Add finely chopped onion and sauté for approximately five minutes, until softened. Introduce minced garlic, grated ginger, and finely chopped green chili to the pan. Continue cooking for another one to two minutes, stirring frequently until aromatic.

Incorporate cumin seeds, ground coriander, turmeric, garam masala, and smoked paprika. Stir continuously for about one minute to release their fragrances. Add tomato paste to the mixture and cook for an additional minute, stirring constantly.

Pour in canned chopped tomatoes, vegetable stock, and coconut milk. Season generously with salt and freshly ground black pepper to taste. Allow the curry sauce to simmer gently for five minutes, enabling the diverse flavors to meld together harmoniously.

Introduce cauliflower florets, diced potatoes, and sliced carrots into the simmering sauce. Ensure the vegetables are well coated. Cover the pan and allow to simmer for 15 to 20 minutes, or until the vegetables are tender. Finally, stir in drained and rinsed chickpeas and cook for a further five minutes to heat through.

To finish, squeeze fresh lemon juice over the curry and garnish with fresh coriander or your preferred herbs. Serve your flavourful cauliflower curry hot with basmati rice or warm naan bread.

Ingredients List

• Two tablespoons olive oil

• One medium onion, chopped

• Three cloves garlic, minced

• One inch piece of ginger, grated

• One green chili, finely chopped

• One teaspoon cumin seeds

• One teaspoon ground coriander

• One teaspoon turmeric powder

• One teaspoon garam masala

• Half a teaspoon of smoked paprika

• One tablespoon tomato paste

• 400g can chopped tomatoes

• 400ml can coconut milk

• 250ml vegetable stock

• Salt, to taste

• Black pepper, to taste

• One medium cauliflower, cut into florets

• One large potato, diced

• One carrot, sliced

• 400g can chickpeas, drained and rinsed

• Juice of half a lemon