A bowl filled with chickpea and cauliflower curry and topped with flaked almonds

Veggie butter curry

Name: Veggie butter curry
Total time: 1 h
Yield: Serves 4
Ingredients: 400g cauliflower cut into florets; 1 tbsp rapeseed oil; ¼ tsp cumin seeds; 1 onion chopped; 20g ginger peeled and chopped; 2 cloves garlic chopped; 20g unsalted butter; 1 tsp garam masala; ½ tsp ground cumin; ½ tsp ground fenugreek; ½ tsp smoked paprika; ¼ tsp chilli powder; 300ml passata; 300ml fresh vegetable stock; 400g tin chickpeas rinsed and drained; 1 tsp runny honey; 100g natural yogurt; 100g baby spinach; 20g flaked toasted almonds; 20g coriander roughly chopped; 600g steamed brown rice to serve

Nadine Brown

Published: December 13, 2021 at 11:43 AM

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.4 ratingsRate

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Chicken gets ditched for tender cauli, meaty chickpeas and earthy spinach for this meat-free version of a curry classic – chill or freeze in portions, then reheat gently to serve

Healthy

Vegetarian

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Alternatives

Complete the dish

Make this comforting vegetarian butter curry and serve our pilau rice or naan bread. Also check out our butter bean curry, aubergine curry, halloumi curry, spinach, chickpea and potato curry and more vegetarian curry recipes.

Ingredients

Nutrition

400g cauliflower

cut into florets
1 tbsp rapeseed oil
¼ tsp cumin seeds
1 onion

chopped
20g ginger

peeled and chopped
2 cloves garlic

chopped
20g unsalted butter
1 tsp garam masala
½ tsp ground cumin
½ tsp ground fenugreek
½ tsp smoked paprika
¼ tsp chilli powder
300ml passata
300ml fresh vegetable stock
400g tin chickpeas

rinsed and drained
1 tsp runny honey
100g natural yogurt
100g baby spinach
20g flaked toasted almonds
20g coriander

roughly chopped
600g steamed brown rice

to serve

Nutrition: per serving

kcal492

low
fat14.7g

low
saturates4.1g
carbs66.8g
sugars12.9g
fibre10.1g
protein18.2g
salt0.4g

low

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper, scatter over the cauliflower florets, drizzle with the oil and sprinkle with the cumin seeds, seasoning well. Transfer to the oven and roast for 25-30 minutes, tossing halfway through, until lightly charred. Set aside.
step 2

Put the onion, ginger, garlic and 2 tbsp of water in a mini food processor, and blitz to a purée. Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the onion mixture and cook for 3-4 minutes or until golden. Add the spices and cook for 1 minute. Add the passata, stock, chickpeas, honey and cauliflower florets, and simmer for 10 minutes.
step 3

Remove from the heat and stir in the yogurt a spoonful at a time – this will help to prevent it splitting. Once incorporated, return to a low heat and stir in the spinach in batches, cooking until wilted. Serve, garnished with the almonds and coriander, and the rice alongside.

Find more vegetarian curry recipes

Authors

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Nadine Brown

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A star rating of 5 out of 5.4 ratings

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