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Sweet cauliflower and tomato curry

  • 15 minutes
  • 8-10 minutes
  • 4-6
Sweet cauliflower and tomato curry


  • 3-4 tablespoons oil
  • 1 red onion, peeled and chopped
  • 1 tablespoon minced garlic
  • 1 medium-sized cauliflower, broken into florets
  • 1 tablespoon favourite Indian curry paste or powder
  • 1 teaspoon garam masala
  • 400 gram can tomatoes in juice, diced
  • salt, pepper, lemon or lime juice and brown sugar to season
  • 2-3 cups rocket or baby spinach leaves
  • cashews or almonds, toasted if wished, as garnish


  1. Heat the oil in a frying pan and lightly brown the onion. Add the garlic and cauliflower and stir for about 2 minutes.
  2. Add the curry paste and garam masala and cook 1 minute before stirirng in the tomatoes. Cover and simmer for about 10 minutes until the cauliflower is just cooked.
  3. Season with salt and pepper and sharpen the taste with a squeeze of lemon or lime juice and then balance it with a pinch of sugar.
  4. Stir in the rocket or spinach if using and, when just beginning to silt, serve garnished with cashews or almonds. Serve as a first course with basmati rice or with a curry meal.

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