Cauliflower curry
Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.
141 K 4.3/5 (39 reviews)
55 min.
Easy
2 people
8 IngredientsLast modified on: January 19th 2014
For 2 people, you will need:
- 1
8.8 oz cauliflower - 2
0.5 oz shallot - 3
1.5 tablespoon olive oil - 4
½ tablespoon curry powder - 5
3.5 oz liquid cream - 6
1.8 oz cashew nuts - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 25 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 25 min.
Stage 3 - 5 min.
Pour 1.5 tablespoon olive oil into a pan on medium heat.
When hot, add the shallot and cook for 2 or 3 minutes, stirring frequently.
When hot, add the shallot and cook for 2 or 3 minutes, stirring frequently.
Stage 4 - 1 min.
Add ½ tablespoon curry powder.
Stage 5 - 1 min.
Mix well and continue cooking for a further 1 minute.
Stage 6 - 10 min.
Pour in 3.5 oz liquid cream, deglaze the bottom of the pan and bring to the boil.
Stage 7 - 1 min.
Add the cauliflower and mix well, then turn down the heat.
Stage 8 - 5 min.
Put 1.8 oz cashew nuts into a frying pan on high heat and dry-roast them lightly for 5 minutes, stirring frequently.
Stage 9 - 1 min.
Add the cashew nuts to the pan with the cauliflower, mix in, check seasoning and serve.
Remarks
You can add more curry powder for a stronger curry flavour.
Keeping: A few days in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=7 % | 30 RDI=3 % | 70 RDI=10 % | 870 RDI=40 % | 3,630 RDI: 40 % |
| Per 100 g | 3 RDI=2 % | 7 RDI=1 % | 20 RDI=3 % | 200 RDI=10 % | 820 RDI: 10 % |
| Per person | 8 RDI=3 % | 20 RDI=1 % | 40 RDI=6 % | 430 RDI=20 % | 1,820 RDI: 20 % |
How much will it cost?
- For 2 people : 1.85 €
- Per person : 0.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cauliflower
Like these other recipes: Sliced cauliflower with 3 cheeses, Spicy roast cauliflower gratin, Lebanese-style chickpea salad, Spinach and cauliflower with sesame béchamel sauce, Du Barry soup, ... See them all 49
Liquid cream
Like these other recipes: Spaghetti with mussels and basil, Potato gratin with 3 cheeses, Ham pasta bake, Chocolate sauce, Pistachio ice cream, ... See them all 167
Cashew nuts
Like these other recipes: Spicy hot toasted cashew nuts, Crispy spinach rolls, Coriander and cashew nut pesto, Indian rice pudding, Cashew-nut and Parmesan biscuits, ... See them all 8
Shallot
Like these other recipes: Blanquette of veal, Cauliflower and chickpea purée, Mushroom buckwheat pancakes, Leek and egg frichti, Thaï rice with small vegetables, ... See them all 194
Other recipes you may also like
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.October 13th 2010504 K 13.7 1 hour 20 min.
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.December 2nd 2012127 K 15 12 hours 40 min.
Hamburger buns
This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.April 11th 2020175 K4 3 hours 60 min.
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.December 30th 2019125 K1 1 day 35 min.
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.March 3rd 201958 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.