BUTTER CAULIFLOWER
One of my all-time favourite curries, this is packed with flavour and will have you dipping, dipping and re-dipping (double dipper!) your naan. A celebration of spice, this curry is on heavy rotation for us! Serves 4–6 Preparation 15 mins Cook 30 mins 2 tablespoons oil
1 cauliflower, cut into eighths
⅓ cup (80g) ghee or butter
1 brown onion, finely chopped
4cm piece ginger, finely chopped 3 cloves garlic, chopped
400g can chickpeas, rinsed and drained 680g passata
1 cup (250ml) cream juice of 1 lemon naan bread and steamed rice, to serve
Butter up spice mix
3 teaspoons each ground cumin, ground coriander,
Kashmiri chilli powder*
¼ teaspoon each ground nutmeg, cinnamon, black mustard seeds, ground cloves, ground cardamom 12 curry leaves
*specialty ingredient
Kashmiri chilli powder is a variety of chilli that is red in colour but more mild in heat. It can be found in Indian grocers.
Preheat oven to 210°C fan forced. Line a baking tray with baking paper and drizzle with oil.
Put cauliflower pieces onto prepared tray cut side down. Season with salt and pepper. Bake for 20–25 minutes, or until golden and slightly charred. Meanwhile, combine all ingredients for the spice mix in a small bowl.
Heat ghee or butter in a wide saucepan or deep-sided frypan over medium heat. Add onion and cook for 3 minutes, or until softened. Add ginger and garlic and spice mix and cook for a further 1–2 minutes, or until aromatic and seeds begin to pop. Add chickpeas, passata and cream and cook for 15 minutes, or until reduced slightly. Stir through lemon juice to taste. Add roasted cauliflower.
Serve with naan and steamed rice alongside.
Make it vegan
Sub the cream for cashew cream and boom! She’s vegan.
Meat lovers
I throw no judgement if you feel like throwing some chicken in with the cauliflower and adding it to the sauce. I totally get that sometimes we want a little chicken in our butter… chicken.