Ingredients
1/4 cup olive oil
1 medium cauliflower (1kg), trimmed, cut into small florets
1 large onion, finely chopped
2 cloves garlic, crushed
1/2 cup mild butter chicken paste
3/4 cup tomato puree
1 chicken stock cube (10g), crumbled
1/4 cup pure cream
Toasted flaked almonds and fresh mint leaves, to garnish
Toasted naan bread and Greek yoghurt, to serve
Method
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Heat 2 tablespoons of the oil in a large, deep frying pan over a medium heat. Add cauliflower. Cook, stirring occasionally, for about 5 minutes, or until browned. Remove.
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Add remaining oil to same, hot pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add paste. Stir for 1 minute, or until fragrant.
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Return cauliflower to pan with puree, stock cube and 11/2 cups water. Bring to boil. Simmer uncovered, stirring occasionally for about 10 minutes, or until tender. Remove. Stir in cream.
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Garnish curry with almonds and mint. Serve with naan bread and yoghurt.
TIP! For a meat option, replace cauliflower with chopped chicken thighs. Cooking time may vary. Try adding 1 cup frozen peas to the curry 3 minutes before the end of cooking.
