Indian Yellow Curry


  • Cauliflower – Florets from 1 piece
  • Olive oil – 1 tbsp
  • Mustard Seeds – 1 tbsp
  • Methi (fenugreek seeds) – 1 tbsp
  • Turmeric – 1 tbsp
  • Ginger – 1 tsp
  • Curry Leaves – 5-9
  • Garlic – 6 cloves
  • Dry red chilli – 1
  • Tomato – 2 chopped
  • 1 tin of coconut milk
  • Garbanzo beans – 1 cup boiled
  • Pineapple – 4-5 pieces


Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred.

Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.

Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan.

Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices.

Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.

Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up.

Squeeze lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and poppadoms.



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