Thursday 2nd July 2020


Serves: 3

Divide 1 medium size cauliflower into florets and simmer in 450ml chicken or vegetable stock, in a large pan, for about 7 minutes, until tender.  Drain cauliflower, reserving stock and set both cauliflower and stock aside.

Heat 2 tablespoons vegetable oil in a medium size saucepan.  Add 1 red onion, sliced, 1 stick celery, chopped and 1/2 green pepper, sliced.  Cook over medium heat, stirring frequently, for about 5 minutes, until vegetables soften.  Add 75g sliced button mushrooms with 2 Tbsps. curry paste of your choice, I like Patak's Rogan Josh.

 Cook, stirring for a further minute or two.

 Stir in 2 level Tbsps. plain flour and cook, stirring for 1 minute.  Gradually stir in the reserved stock with about 4 tablespoons milk. Stir in 1 tsp. dried coriander. Bring to the boil, stirring to make the curry sauce.

 Simmer gently, covered with a lid, for 10 minutes.  If sauce appears to be a bit thick, stir in a little boiling water.

Return the cauliflower to the pan and re-heat gently, stirring.


Serve the curry, topped with a few toasted walnuts and sunflower seeds, on a bed of brown rice.



Toast shelled nuts and sunflower seeds together, in a heated non-stick frying pan. I used walnut pieces as I like the flavours of cauliflower and walnuts together. Do not add any oil.  Cook over medium heat, stirring frequently for a couple of minutes, until nuts and seeds are golden.

 Toasting the ingredients in this way gives them a real flavour boost.

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