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
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.
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.
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.
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.