Vegetable and Cauliflower Curry

Vegetable and Cauliflower Curry


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Normally I like meat in everything but when I had to make something for my vegetarian brother-in-law I quite enjoyed it too lol! I served it with basmati rice, naan and mango chutney.


Serves: 4 

  • 4 tablespoons plain yoghurt
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 1/2 teaspoon garam masala
  • 4 cardamom pods, bruised
  • 3 tablespoons ghee
  • 1 tablespoon vegetable oil
  • 2 medium onions, sliced
  • 2 bay leaves
  • 2 medium potatoes, chopped
  • 1 large carrot, sliced
  • 300g cauliflower florets
  • 2 baby eggplants, or 1 large
  • 250ml coconut cream
  • 150g green beans, halved

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Combine yoghurt, garlic, salt and spices in a small bowl; let stand 15 minutes.
  2. Heat ghee and oil together in a large pan, cook onions, stirring until onions are browned lightly. Add bay leaves, potatoes, carrot, cauliflower and eggplant, cook, stirring for 5 minutes.
  3. Add the yoghurt mixture, water and coconut cream, and simmer covered for about 15 minutes, or until potatoes are just tender.
  4. Add beans and simmer uncovered for a further 5 minutes or until the beans are just tender.

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