Mild cauliflower curry with mustard seeds and curry leaves

Prep time: 5 mins     Cook time: 20 mins 

Serves: 4-6

Mild cauliflower curry that is full of flavour and very comforting. This vegan dish allows the cauliflower to still retain some crunch and is absolutely delicious! Serve with rice and/or naan bread on its own or as a part of a variety of dishes. 

2 Tbsp vegetable oil

1 tsp mustard seeds

8 curry leaves

1 small onion, chopped finely

1 small cauliflower, cut into small bitesize florets

1 tsp salt

3/4 tsp turmeric

1/2 cup (125 ml) tomatoes, chopped

1 green chilli

1.5-inch fresh ginger

a handful of fresh coriander leaves, chopped

1. Blitz the tomatoes, green chilli and ginger to create a sauce and set aside (using a hand-held blender).

2. Heat the oil in a wok or a heavy-bottomed pan. Add the mustard seeds. Wait for them to begin popping.

3. Add curry leaves and chopped onions and fry for 1 min. Then add the cauliflower pieces along with turmeric and salt and mix well. Cover the pan with a lid and let it cook on low heat for about 5 mins to soften the cauliflower a little. 

4. Take the lid off and turn up the heat - cook for about 3 mins on high heat (until it is lightly golden). Add the tomato sauce, reduce the heat and simmer for another 10 mins or until the sauce is reduced. Add the coriander leaves and serve.

5. Enjoy!