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5 from 4 votes

Butter Cauliflower Curry with Cucumber Lime Salsa

BOY WHAT A CURRY! It’s borderline creamy with the butter, but it’s spicy and warming and the potatoes - oh god the potatoes! The cucumber salsa just finishes everything off with some sharp little high notes. Try this recipe - I promise you’ll love it.
Author: Richard Makin

Ingredients

For the Curry

  • 1 ½ teaspoon ground ginger
  • ½ tablespoon ground fenugreek
  • 1 ½ teaspoon ground coriander
  • Seeds from 8 cardamom pods ground
  • ½ teaspoon ground allspice
  • ½ tablespoon smoked paprika
  • ⅛ teaspoon ground cinnamon
  • 400 g cauliflower broken into medium florets
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 350 g small new potatoes halved if large, skin on
  • 6 tablespoon vegan butter I use bakers block or stork
  • 120 g echalion shallots finely chopped
  • 2 small green chillies finely chopped
  • 4 garlic cloves peeled and crushed
  • 250 g cherry tomatoes
  • 1 medium tomato chopped into 1cm cube
  • 1½ tablespoon tomato paste
  • Full size can coconut cream
  • 500 ml vegetable stock

For the Salsa

  • 100 g diced cucumber
  • 1 small green chilli chopped
  • 1-2 spring onions very finely chopped
  • 3 tablespoon lime juice
  • 1½ tablespoon coriander leaves finely chopped
  • 2 tablespoon olive oil

Instructions

For the Curry

  • Put the potatoes in a medium saucepan, cover with cold, salted water and bring to a boil. Cook for 15 minutes then drain.
  • Put the spices in a large cast iron pot or a large saucepan on medium-high heat. Toast the spices until fragrant.
  • Add two tablespoons of butter to the spices and, once bubbling, add the cauliflower. Fry, stirring occasionally for around 8 minutes (it’ll be hard to tell because of the spices but try to brown the cauliflower in places.
  • Remove cauliflower to a bowl, leaving any excess spicy butter in the pan. Turn the heat to low, add another two tablespoons of butter, the shallots and chillies, and fry gently for six to eight minutes, until the onions are soft and golden.
  • Add the garlic, cook for two minutes, stirring often, then stir in the tomatoes, tomato paste, and the remaining two tablespoon butter. Add half the tin of coconut cream, stock, potatoes and half a teaspoon of salt, mix again, and simmer for 30 minutes, until thick and reduced.

For the Salsa

  • Mix all the salsa ingredients with a good pinch of salt.
  • When the curry is done, drizzle a few tablespoons of the remaining coconut over the top, then serve in the pan topped with the salsa.
  • Serve with steamed basmati rice or chapati.

Nutrition

Serving: 1grams