This easy Jamie Oliver Vegetarian Cauliflower Curry is a simple, delicious, and nutritious dish that’s perfect for a quick weeknight meal. Packed with creamy coconut milk and vibrant spices, it’s full of flavor and can easily be adapted with ingredients you already have. Serve with crispy poppadoms for a satisfying bite!
Ingredients Needed
- 1 medium cauliflower (1kg / 2.2 lbs)
- 2 heaped tablespoons rogan josh curry paste
- 1 red onion
- 2 cloves of garlic
- 150g (5.3 oz) basmati rice
- 2 lemons
- ½ bunch (15g / 0.5 oz) of fresh coriander
- Optional: pickled chillies (see tip)
- Extra virgin olive oil
- ½ x 400g (13.5 oz) tin of light coconut milk
- 4 uncooked poppadoms
- 1 pinch of dried red chilli flakes
- 2 heaped tablespoons natural yoghurt
How To Make Vegetarian Cauliflower Curry
- Preheat the Grill: Preheat the grill to high.
- Prepare the Cauliflower: Trim 1 medium cauliflower, slice into 3 chunky pieces, and place in a large ovenproof pan (30cm / 12 inches). Rub 2 heaped tablespoons of rogan josh paste over the cauliflower, and season with salt and pepper. Tear cauliflower leaves into the pan and add 500ml (2 cups) of water so it’s just level with the cauliflower.
- Prepare Onion and Garlic: Peel and quarter the red onion, and break it into petals. Peel and finely slice the garlic, then add on top of the cauliflower. Bring the mixture to a boil and simmer for 10 minutes.
- Grill the Cauliflower: Transfer the pan under the grill (roughly 5cm / 2 inches from the heat) for 10-15 minutes until the cauliflower is charred and tender, turning halfway through.
- Cook the Rice: Meanwhile, cook 150g (5.3 oz) basmati rice in salted boiling water with ½ a lemon. Drain and set aside.
- Prepare the Lemon and Coriander: Remove pips and pith from the cooked lemon, and finely chop the flesh, and rind. Pick coriander leaves and mix them with optional pickled chillies and a splash of pickling liquor. Drizzle with 1 tablespoon extra virgin olive oil and set aside.
- Finish the Curry: After grilling, remove the cauliflower pan and place over medium heat. Add ½ x 400g (13.5 oz) tin of light coconut milk and bring to a boil, stirring gently to combine (try not to break up the cauliflower slices).
- Prepare the Poppadoms: Puff up the 4 uncooked Poppadoms in the microwave for 30 seconds to 1 minute each until puffed.
- Make the Coriander Yoghurt: Pick the remaining coriander leaves and set them aside. Bash coriander stalks with a pinch of salt and chilli flakes in a pestle and mortar. Mix in 2 heaped tablespoons of natural yoghurt for coriander yoghurt.
- Serve: Sprinkle coriander leaves over the curry, squeeze ½ a lemon into the rice. Serve with poppadoms, coriander yoghurt, and lemon pickle. Cut the remaining lemon into wedges for squeezing over the curry. Enjoy!
Recipe Tips
- Grill the Cauliflower Properly: Ensure the cauliflower is under the grill long enough to get a nice char on the edges. This gives the curry a deeper, smoky flavor.
- Season the Water for Rice: Add salt to the boiling water when cooking rice for extra flavor. The rice will absorb the seasoning, making it tastier.
- Don’t Overcook the Cauliflower: After grilling, avoid stirring the cauliflower too much when adding coconut milk. You want the pieces to stay intact for a better texture.
- Make Your Own Pickled Chillies: Slice 6 fresh chillies (mix of green and red) and place them in a sterilised jar. Add sea salt, black pepper, 2 tablespoons caster sugar (or granulated sugar), and cider vinegar. Shake the jar and let it pickle overnight. Store in the fridge to add a spicy kick to other dishes.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover curry cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the curry to cool completely before placing it in an airtight container or freezer bag. It can be frozen for up to 1 month. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Place the curry in a pan over medium heat, stirring occasionally until fully heated through, about 5-7 minutes. Add a splash of water or coconut milk if needed to loosen it up.
Nutrition Facts
Serving Size: 1 serving (approximately 140 grams)
- Calories: 599
- Total Fat:16.3g
- Saturated Fat: 5.2g
- Total Carbohydrate: 96.3g
- Dietary Fiber: 13.1g
- Sugars: 22.5g
- Protein: 21.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Tomato Curry
- Jamie Oliver Vegetarian Fragrant Squash Curry
- Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry
- Jamie Oliver Vegetarian Mushroom Curry
Jamie Oliver Vegetarian Cauliflower Curry
Description
This easy Jamie Oliver Vegetarian Cauliflower Curry is a simple, delicious, and nutritious dish that’s perfect for a quick weeknight meal. Packed with creamy coconut milk and vibrant spices, it’s full of flavor and can easily be adapted with ingredients you already have. Serve with crispy poppadoms for a satisfying bite!
Ingredients
Instructions
- Preheat the Grill: Preheat the grill to high.
- Prepare the Cauliflower: Trim 1 medium cauliflower, slice into 3 chunky pieces, and place in a large ovenproof pan (30cm / 12 inches). Rub 2 heaped tablespoons of rogan josh paste over the cauliflower, and season with salt and pepper. Tear cauliflower leaves into the pan and add 500ml (2 cups) of water so it’s just level with the cauliflower.
- Prepare Onion and Garlic: Peel and quarter the red onion, and break it into petals. Peel and finely slice the garlic, then add on top of the cauliflower. Bring the mixture to a boil and simmer for 10 minutes.
- Grill the Cauliflower: Transfer the pan under the grill (roughly 5cm / 2 inches from the heat) for 10-15 minutes until the cauliflower is charred and tender, turning halfway through.
- Cook the Rice: Meanwhile, cook 150g (5.3 oz) basmati rice in salted boiling water with ½ a lemon. Drain and set aside.
- Prepare the Lemon and Coriander: Remove pips and pith from the cooked lemon, and finely chop the flesh, and rind. Pick coriander leaves and mix them with optional pickled chillies and a splash of pickling liquor. Drizzle with 1 tablespoon extra virgin olive oil and set aside.
- Finish the Curry: After grilling, remove the cauliflower pan and place over medium heat. Add ½ x 400g (13.5 oz) tin of light coconut milk and bring to a boil, stirring gently to combine (try not to break up the cauliflower slices).
- Prepare the Poppadoms: Puff up the 4 uncooked Poppadoms in the microwave for 30 seconds to 1 minute each until puffed.
- Make the Coriander Yoghurt: Pick the remaining coriander leaves and set them aside. Bash coriander stalks with a pinch of salt and chilli flakes in a pestle and mortar. Mix in 2 heaped tablespoons of natural yoghurt for coriander yoghurt.
- Serve: Sprinkle coriander leaves over the curry, squeeze ½ a lemon into the rice. Serve with poppadoms, coriander yoghurt, and lemon pickle. Cut the remaining lemon into wedges for squeezing over the curry. Enjoy!
Notes
- Grill the Cauliflower Properly: Ensure the cauliflower is under the grill long enough to get a nice char on the edges. This gives the curry a deeper, smoky flavor.
- Season the Water for Rice: Add salt to the boiling water when cooking rice for extra flavor. The rice will absorb the seasoning, making it tastier.
- Don’t Overcook the Cauliflower: After grilling, avoid stirring the cauliflower too much when adding coconut milk. You want the pieces to stay intact for a better texture.
- Make Your Own Pickled Chillies: Slice 6 fresh chillies (mix of green and red) and place them in a sterilised jar. Add sea salt, black pepper, 2 tablespoons caster sugar (or granulated sugar), and cider vinegar. Shake the jar and let it pickle overnight. Store in the fridge to add a spicy kick to other dishes.
Jamie Oliver Vegetarian Cauliflower Curry