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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Crunchy radish & tomato salad
Crunchy radish & tomato salad
A star rating of 4.6 out of 5.13 ratings

Cheap to make and good for you too, this colourful side salad works well with curry

Pilau with peas
Pilau with peas
A star rating of 4.4 out of 5.3 ratings

This spicy rice serves eight so is ideal if you've got friends coming over for curry

Rosemary & chilli naan
Rosemary & chilli naan
A star rating of 0 out of 5.0 ratings

Give plain naan a bit of a kick with this simple recipe. Once you've cracked this, try garlic & mint and harissa & red onion too - you'll find the recipes below

Nutrition: per serving

  • kcal145
  • fat10g
  • saturates1g
  • carbs7g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.05g
    low
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Method

  • step 1

    Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

RECIPE TIPS
ADD CHERRY TOMATOES

Try adding a handful of cherry tomatoes just before the cauliflower is cooked for a vibrant variation to this dish.

Recipe from Good Food magazine, October 2011

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Comments, questions and tips (16)

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Overall rating

A star rating of 4.7 out of 5.42 ratings

regthellama

It made for a reasonably nice dish in the end. I had to add water though to help steam it, as despite using a large pan, the cauliflower was still very firm after the recommended cooking time. Initially it was a little bland, but when having leftovers the next day, the flavours had developed more…

BakiriBan

Loved it! Simply loved it! I am not a big fan of cauliflower but with this recipe, I really enjoyed it. I only added one unit of chilli flakes, otherwise it is too spicy for me.

wsuemac

Quick, delicious and healthy .

dennylee avatar

dennylee

this recipe is super tasty , right amount of heat and spice ,I did use coconut oil as others suggested , delicious

Bob Farahar

tip

A bit less Cumin and don't stint on the Coriander. I added a small amount of water whilst cooking to help steam and absorb the flavour. I used 1 fresh chilli which was a but too little.

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