Curried cauliflower

The flour and yogurt mixture can be replaced with coconut milk, available tinned from the supermarket. Serve with shrimp or fish and you’ll have a light meal and vitamins.

Ingredients (serves 4):

  • 3 tbsp groundnut oil
  • 600 g cauliflower
  • 2 shallots, chopped
  • 1 tsp mustard seeds
  • 1 garlic clove, chopped
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp ground ginger
  • 250 g tomato sauce
  • 150 ml natural yogurt
  • 2 tbsp soy sauce
  • 1 tsp flour
  • 1 tbsp chopped fresh coriander
  • 50 g ground almonds
  • Salt and pepper
  • 2 tomatoes, sliced


  • Wash the cauliflower and separate into small florets.
  • Heat the oil in a wok (or frying pan).
  • Sauté the mustard seeds in the oil for 1 minute and add the chopped garlic and shallots. Brown for 1 minute.
  • Add the cauliflower florets and sauté for 4 minutes.
  • Add the curry powder, turmeric, tomato sauce, 200 ml water and the soy sauce. Bring up to the boil and simmer gently for 20 minutes. Season with salt and pepper.
  • Mix the flour into the yogurt and add to the mixture. Mix well and remove from the heat.
  • Sprinkle with coriander and ground almonds before serving. Serve with sliced tomatoes.