Cauliflower curry


Cauliflower curry
Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.
152 K 4.3/5 (39 reviews)
Grade this recipe:
Keywords:
Last modified on: January 19th 2014
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 25 min.
All in all: 55 min.
When should you start or finish this recipe?
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.
Cauliflower curry : Stage 1
Prepare 500 g cauliflower, then boil in salted water until just tender.

Drain.

Stage 2 - ⌛ 5 min.
Cauliflower curry : Stage 2

Stage 3 - ⌛ 5 min.
Cauliflower curry : Stage 3
Pour 3 tablespoons olive oil into a pan on medium heat.

When hot, add the shallot and cook for 2 or 3 minutes, stirring frequently.

Stage 4 - ⌛ 1 min.
Cauliflower curry : Stage 4
Add 1 tablespoon curry powder.

Stage 5 - ⌛ 1 min.
Cauliflower curry : Stage 5
Mix well and continue cooking for a further 1 minute.

Stage 6 - ⌛ 10 min.
Cauliflower curry : Stage 6
Pour in 200 ml liquid cream, deglaze the bottom of the pan and bring to the boil.

Stage 7 - ⌛ 1 min.
Cauliflower curry : Stage 7
Add the cauliflower and mix well, then turn down the heat.

Stage 8 - ⌛ 5 min.
Cauliflower curry : Stage 8
Put 100 g cashew nuts into a frying pan on high heat and dry-roast them lightly for 5 minutes, stirring frequently.

Stage 9 - ⌛ 1 min.
Cauliflower curry : Stage 9
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 recipe40 RDI=10 %60 RDI=6 %150 RDI=20 %1,740 RDI=90 %7,270 RDI: 90 %
Per 100 g3 RDI=2 %7 RDI=1 %20 RDI=3 %200 RDI=10 %820 RDI: 10 %
Per person8 RDI=3 %20 RDI=1 %40 RDI=6 %430 RDI=20 %1,820 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Nuts
How much will it cost?
  • For 4 people : 3.70 €
  • 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)
Other recipes you may also like
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011298 K4.2 1 hour 4 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019409 K4.5 4 hours 20 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011325 K3.8 25 min.
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15th 20182.81 M 23.4 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017779 K 313.8 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page