Light, tasty, and easy to make. cauliflower curry is a great alternative to classic curry. Swapping meat for vegetables is a great way to keep your meals cost effective and still tasty.
Cooking time? 15 Minutes
Serves 4
Ingredients priced from Asda
1 head of cauliflower £0.95
1tbsp sunflower oil
2 onions, peeled and chopped £1
2tbsp of curry powder
1 tin of chickpeas, drained £0.48
1 tin of coconut milk £0.50
300ml vegetable stock £1
1 bag of spinach leaves £0.90
Total £4.83
Why not serve with mango chutney, poppadom's or a naan bread? Or why not serve with all of those for an extra £3.80
Cooking Method
Cut the florets off the cauliflower and boil them for 3-5mins. Drain and set aside.
Heat the oil in in a large deep frying pan and fry the onions for a few minutes until translucent and tender. Add the curry powder and chick peas and fry for a further 2mins.
Pour over the coconut milk and stock and bring to the boil. Return the cauliflower florets and simmer for 10-15mins. Just before serving, stir through the bag of spinach, which will wilt instantly.
Serve with naan bread or poppadom's
Comments