Cauliflower, Sugar Snap and Almond Curry

Name: Cauliflower, Sugar Snap and Almond Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tsp ground coriander; ½ tsp ground turmeric; 1 tsp sugar; ⅛ tsp chilli powder; 8 new potatoes; 1 cauliflower, head cut into small florets, stalk chopped; 1 tsp salt; 4 tbsp vegetable oil; squeeze of lemon juice; 1 tsp cumin seeds; cooked rice or flatbreads, to serve; 1 fat green chilli, pierced a few times with a knife; 150 g/5½ oz sugar snaps; 25 g/1 oz flaked almonds

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

The secret to a good cauliflower curry is to hold your nerve and not add water. The slow and gentle steamy cooking is really important, as is cutting cauliflower into small florets. If the cauliflower is cut too large, it simply won’t cook and will completely exasperate you. Follow the instructions and you can’t go wrong.

Ingredients

4 tbsp vegetable oil
1 tsp cumin seeds
1 fat green chi

Asia
India
Main course
Side dish
Vegan

Method

Heat the oil in a large pan over a medium-high heat. Add the cumin seeds and fry until fragrant and deep golden brown. Add the whole chilli to the pan and cook, stirring, for around 30 seconds, until the skin is blistered all over. Reduce the heat to low, then add the potatoes and the chopped stalk from the cauliflower and cook, stirring occasionally, for 6 minutes, unti