Vegetarian cauliflower curry

Vegetarian cauliflower curry
2 batches

This is so good. I first took this dish to a yoga xmas party in 2011, since it went down so well I’ve served it on numerous occasions since especially when catering for larger numbers and mixed parties, everyone seems to love this dish vegetarians and carnivores alike. I recently made it for two of my boys and my daughter in law to be leaving party,(one boy to uni, one and daughter in law to new jobs in Cornwall). I was meeting most of the in-laws for the first time socially and really wanted the food to go down well, needn’t have worried, they came back for seconds and thirds, so must have been alright !.

Fresh Vegetable Ingredients:

1 lb of cauliflower                                        Put all into a big bowl
8 oz leek cut into 1″ pieces
1 onion chopped
8 oz spuds evenly cut
1 apple peeled and chopped

Sprinkle on the following

1 heaped tablespoon plain whole wheat flour
1 Tablespoon turmeric powder
2 teaspoon madras curry powder
Then Put:
4 Tablespoon vegetable oil into a large saucepan
 put the veg mix in and fry lightly, stir often for 5 minutes.
Then add:
8 oz can tomatoes
1/2 pint water
1 teaspoon whole coriander seeds crushed
4 tablespoon mango chutney
salt and black pepper to taste
Stir with a wooden spoon and bring gently to boil, cover with lid and simmer for 30-40 minutes.
Brilliant veggie food which tastes even better when reheated.
I make triple even quadruple sometimes and serve or freeze.
I make as separate batches though not all cooking in one pan.
Would estimate 1 batch would serve 6-8 people.
Goes very well served with rice or jacket potato

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