How to make kerala cauliflower curry

Swap your takeaway night for a homemade cauliflower curry for a healthier and tastier option

Fast food: this vegan dish can be made in less time than it takes your local takeaway to deliver

Kerala cauliflower curry

Cauliflower makes a fantastic curry ingredient, as its gentle flavour allows for all the spices to infuse through it, so every bite is as delicious as the next.

This dish has a delicate blend of spices, which you can adjust to your own preferences.

You can also find cooked puy lentils in ready-to-use packs available from most supermarkets, making them a super-speedy addition to this flavoursome curry.

Serves 2 generously

2tbsp sunflower oil
2 onions, finely chopped
1 red fresh chilli, finely chopped
2cm piece of ginger, peeled and finely chopped
3 cloves of garlic, crushed
1tbsp ground turmeric
2tsp garam masala
2tsp ground cumin
1tsp cumin seeds
​400ml can full-fat coconut milk
​150ml hot water
1 small cauliflower, cut into bite-size florets
2 large flatbreads (optional)
​200g cooked Puy lentils
Handful of fresh coriander (cilantro), roughly chopped
Generous pinch of sea salt

½ fresh red chilli, finely sliced

Heat the oil in a large pan over a medium heat.

Add the onions, chilli, and ginger to the pan 
and cook for 2-3 minutes until the onions soften but do not brown.

Add the garlic, then stir through the turmeric, garam masala, ground cumin, and cumin
seeds, cooking for a further minute.

Pour in the coconut
milk and hot water and allow to simmer.

Add the cauliflower to the pan and cook for 5-6 minutes, then increase the heat to medium-high until the cauliflower is al dente.

Grill the flatbreads, if using, for one minute on each side in a griddle plan.

Tip the lentils into the pan and stir through.

Remove the pan from the heat and scatter with the coriander, sea salt and extra chilli just before serving.

15 minute vegan by Katy Beskow (Quadrille £15) Photography: Dan Jones