Butter Cauliflower Curry

Butter Cauliflower Curry

Complete Meal

  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • 35 min

    Rest time


  • 1 small head of cauliflower, cut into florets
  • 1 can of chickpeas, rinsed and drained well
  • ½ cup Greek-style yoghurt
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 50g ghee
  • 1 onion, thinly sliced
  • 3 cardamon pods
  • 1 cinnamon stick
  • 1 tsp ground Kashmiri chilli
  • 2 tbsp tomato paste
  • ½ tsp garam masala
  • 1 tomato, diced
  • 100ml cream
  • Good pinch of salt
  • To serve
  • Steamed basmati rice
  • Sprig mint
  • Chutney


#cookware #weeknightdinner #everydaygourmet

This recipe is created in partnership with Everyday Gourmet.

1. Preheat the oven to 210°C. 2. Combine the garlic, ginger, 1 tsp each of cumin and coriander, a good pinch of salt and yoghurt. Add the cauliflower and coat it completely in yoghurt. Arrange on a tray lined with baking paper and roast in the oven for 15 - 20 minutes or until a slightly charred crust forms. 3. Meanwhile, make the sauce, melt the ghee and add the onion in a sauté pan, cardamom and cinnamon stick and cook for 1 - 2 minutes to soften the onion. Now add the chilli powder and the rest of the ground cumin and coriander, followed by the tomato paste and cook for 1 minute. Add the fresh tomato, and 300ml water reduce to a simmer and cook with the lid on for another 5 - 6 minutes. 4. Now add the garam masala, and chickpeas and bring to a boil. Add the cauliflower and cook for 5 minutes, then add the cream and simmer until thickened. 5. Serve with rice and your favourite chutneys.

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