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Balti-style cauliflower

Serves: 4
Prep: 10
Cook: 15
    So much flavour, so much goodness! This roasted cauliflower curry makes the perfect meat-free addition to any curry night. Have it as a side or a main served alongside brown rice. Cauliflower is the new ‘it’ veggie. Here’s why foodies and nutritionists both agree the humble cauli is a health hero. 

    Ingredients

    • 1 tablespoon vegetable oil
    • 1 onion, peeled, chopped
    • 2 garlic cloves, crushed
    • 1 cauliflower, cut into florets
    • 200 grams firm tofu, cut into chunks
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground fennel seeds
    • ½ teaspoon garam masala
    • ½ teaspoon turmeric
    • pinch of ground ginger
    • ½ teaspoon chilli powder
    • 800 grams crushed tomatoes
    • ¾ cup water
    • 4 bunches fresh spinach, stems removed, roughly chopped
    • 1-2 tablespoons lemon juice
    • Salt and pepper to taste
    • To serve, toasted cumin or fennel seeds

    Method

    1. Heat the oil in a wok, or large frying pan. Add the onion and garlic and stir-fry for 2-3 minutes over a high heat until the onion begins to brown.
    2. Add the cauliflower florets and stir-fry for a further 2-3 minutes until the cauliflower is starting to brown. Then add the tofu and allow that to brown too.
    3. Add the coriander, cumin, fennel seeds, garam masala, turmeric, ginger and chilli powder and cook over a high heat for 1 minute, stirring all the time. Add the tomatoes and water.  
    4. Bring to the boil and then reduce the heat, cover and simmer for 5-6 minutes until the cauliflower is just tender. 
    5. Stir in the chopped spinach, cover and cook for 1 minute until the spinach is tender. Add enough lemon juice to sharpen the flavour and season to taste with salt and pepper.
    6. Serve sprinkled with toasted cumin or fennel seeds.

    Tips

    • Serve with brown rice

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