A hearty vegetarian curry that is quick and easy to make.


  • Curry

  • ½ a cauliflower

  • 2 tbsp rapeseed oil

  • 1 heaped tsp black mustard seeds

  • 1 heaped tsp fenugreek seeds

  • 1 heaped tsp turmeric

  • 1 small handful of dried curry leaves

  • 1 thumb-sized piece of ginger

  • 2 cloves of garlic

  • 6 spring onions

  • 1 fresh red chilli

  • 1 large bunch of fresh coriander

  • 2 ripe tomatoes

  • 1 x 400g tin of light coconut milk

  • 1 x 400g tin of chickpeas

  • 1 x 227g tin of pineapple chunks in juice

  • 1 lemon

  • Rice

  • 1 mug (300g) of 10-minute wholegrain or basmati rice

  • 10 cloves

  • ½ a lemon

  • To serve

  • 4 uncooked poppadoms

  • ½ a bunch of fresh mint

  • 3 tbsp fat-free natural yoghurt

  • ½ a lemon

  • Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)


  • 1.

    Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves

  • 2.

    Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil

  • 3.

    Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up • Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar • Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper • Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 631kj
  • Fat Total 18g
  • Saturated Fat 6g
  • Protein 16g
  • Carbohydrate 103g
  • Sugar 14g
  • Sodium 370mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Rayleen5Report
Made this recipe to impress my vegan friends, and impress I did!!! Thanks Jaimie, really delicious!