QUICK CAULIFLOWER CURRY
Grilling the cauliflower gives this dish extra flavour – you can add a can of chickpeas to bulk it out
Extra virgin olive oil is widely considered one of the healthiest fats we can consume, rich in antioxidants and with antiinflammatory properties, making a finishing glug over soups, salads and pastas all the more appealing.
So this year a good bottle of extra virgin olive oil is my ideal New Year gift to myself: delicious, good for you, easy to buy (there’s probably still time to add one to your New Year grocery order), with a price range to suit most budgets and something people
The Great Taste award stamp is a mark of good quality products
rarely splash out on for themselves.
There are a huge number of extra virgin olive oils available now and if the choice is daunting then a simple tip is to look for one with a Great Taste award. Set up by The Guild of Fine Food, these have been running for about 30 years and winners often display the little black and gold circular stamp on their packaging. It’s a really useful guide to good-quality products, and the award winners are wide ranging, from jams and spices to cheese and smoked fish.
This week’s recipe uses
Patak’s curry paste, a product that has been on our supermarket shelves for many years but which caught my attention again recently with its Great Taste label. I’ve made this speedy vegetarian curry with both Patak’s tikka masala and korma flavours, which work equally well in the recipe.
METHOD
Preheat the grill to high (280C). Chop the cauliflower into medium florets and toss with 1 tbsp vegetable oil and a squeeze of lemon juice if you have it. Season with salt and arrange over a roasting tray. Grill for 6-7 minutes, turning the florets halfway, until nicely charred in places. Set aside.
Meanwhile, heat 1 tbsp vegetable oil in a large frying pan. Dice the onion and add to the pan (also add a crushed clove of garlic and some grated ginger if you have it). Fry for 4-5 minutes until soft, then add the curry paste and fry for 2-3 minutes to release the flavours.
Stir in 3 tbsp water and fry for a minute more, then stir in the grilled cauliflower. Add 150ml water and cook everything together for 2-3 minutes. Finally stir in the cream and simmer for a final minute. Serve with rice or naan bread.