Cauliflower curry

A quick and creamy cauliflower and sweet potato curry with a delicious almond and turmeric based sauce. Serve with roti’s or rice, some pickled red cabbage or other picked vegetables and spiced yoghurt.

You can make a quick ‘pickled’ cabbage by finely slicing 1/4 of a red cabbage. Mix a few tbsp of red wine vinegar, a pinch of salt, 2 tsp maple syrup or 1 tsp sugar and 100ml of hot water. Let it cool and pour over the cabbage. Mix well with your hands for a few minutes and set aside for an hour to marinate.

Serves – 4

Preparation time – 20 minutes

Cooking time – 40 minutes



  • 1 cauliflower broken into medium florets
  • 1 large sweet potato chopped to medium size chunks
  • 2 onions
  • 1 piece of thumb sized ginger
  • 2 cloves garlic
  • 2 green chilli’s
  • Spices – 2 tsp turmeric, 1 tsp ground coriander, 1 tsp cumin, 1 tsp fenugreek seeds
  • 4 tbsp ground almonds
  • 500 ml vegetable stock or water
  • 2-3 tsp salt
  • 1 tbsp coconut oil


  • 6 tbsp of yoghurt
  • 1 tbsp olive oil
  • A pinch of – chilli flakes
  • Zest of 1 lime
  • 1/4 cucumber peeled and finely diced
  • Sliced spring onions and coriander to serve


Make the curry paste. Process one of the onions, the garlic and ginger to a pulp. If you do not have a food processor, pound them together in a pestle and mortar.

Heat 1 tbsp coconut oil in a casserole pot, roughly chop the other onion and fry for a few minutes on a moderate heat. Add all the spices and cook for a few minutes before adding the curry paste and simmering together for ten minutes more, combining everything very well.

Add the cauliflower and the sweet potato gently combining with the other ingredients before adding 4 tbsp ground almonds, the stock or water and salt. Bring to the boil, reduce the heat and simmer with the lid on for ten minutes. Remove the lid and simmer for another 15 minutes. At this point the sauce should be thick. If not let it cook and reduce for a few minutes longer. Let it rest whilst you prepare the yoghurt.

Combine the yoghurt with the other ingredients. Fold in the olive oil last so that it makes little rivulets in the FB yoghurt.

Serve the curry with a sprinkle of coriander, mint or dill, spring onion, the yoghurt, some pickled veg and rice or roti.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s