You wouldn’t believe it, but this vegetarian Goan cauliflower curry actually has no cream in it. By using just flour and milk, you can create an amazingly rich and creamy sauce with a fraction of the calories, without compromising on eating the food you love. Substitute cow’s milk for a plant alternative to make it fully vegan.
Goan cauliflower curry
Makes 1 portion
Ingredients
- 1/4 cauliflower
- 1/4 white onion, sliced
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp plain flour
- 200ml milk
- handful of spinach
- olive oil
- salt and pepper
Method
- Cut the cauliflower into individual florets and gently pan-fry them with the onion in a splash of olive oil over a medium heat. After about 5 minutes, add the curry powder, turmeric and flour, season well with salt and pepper then fry for a further minute until the onion is soft.
- Slowly add the milk, stirring to create a sauce, then simmer gently for 15 minutes, stirring occasionally.
- One minute before serving, add the spinach and stir it into the sauce, allowing it to wilt slightly.
- Serve in a shallow bowl and enjoy.
Extracted from Fast & Fresh by Miguel Barclay (Headline Home). Photography by Dan Jones.