Cauliflower with curry leaves & tomatoes

Name: Cauliflower with curry leaves & tomatoes
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons ghee or butter; 1 medium cauliflower; 1 dessertspoon black mustard seeds; 2 tablespoons ghee or butter; 20 curry leaves (ideally fresh); 1 small red onion, finely chopped; 2 teaspoons turmeric; 1-2 hot green bird’s-eye chiles, deseeded and finely sliced; 2 garlic cloves, very finely chopped; 1 small thumb-sized piece of root ginger, peeled and finely chopped; 2 vine tomatoes, quartered, deseeded and roughly sliced; 1-1½ teaspoons flaked sea salt; a handful of coriander leaves, roughly chopped, to garnish (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Indian takeaways can take so long to arrive, so here’s something to cook while you wait (and provide a pleasurable alternative to sag aloo). It’s also great as a quick lunch. Curry leaves are available from good Oriental stores and are best fresh. This dish is great served with yoghurt and naan bread.

Ingredients

1 medium cauliflower
2 tablespoons ghee or butter
1 dessertspoon

Asia
India
Side dish
Lunch
Vegetarian
Gluten-free

Method

Break the cauliflower into florets of about 2-5cm long and chop up the stalk likewise if necessary. Keep any respectable leaves. Drop the cauliflower and leaves into plenty of boiling water and par-boil for 4 minutes, or until tender but retaining a little firmness. Do not overcook. Drain the cauliflower, immediately cool in cold water, then drain again.

Melt the ghee or butter in a wok