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20 minutes

Creamy cauliflower and yoghurt curry with mangetout and ginger slivers

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 T sunflower oil
2 medium cauliflowers, cut into florets
2 T dried chilli flakes
1 T mustard seeds
2 T laksa paste
200 g mangetout
2 cups Greek yoghurt
1 x 5 cm piece fresh ginger, finely sliced
4 cloves garlic, finely sliced
2 green chillies, sliced
4 dried kaffir lime leaves
4 rotis, heated,for serving

Method

Place a large frying pan over a medium to low heat. Add 2 T sunflower oil and the cauliflower florets and gently fry for 8 to 10 minutes.
Add the chilli flakes, mustard seeds and laksa paste (see below) and stir for 1 minute.
Halve the mangetout and add it along with 1⁄3 cup water and stir again.
Finally, add the Greek yoghurt and gently simmer until the vegetables are cooked through. In a separate frying pan over a medium heat, fry the ginger, garlic, fresh chilli and lime leaves in the remaining oil until glossy and fragrant.
Add to the curried cauliflower mixture and serve with warm rotis on the side.
Cook’s note: To deliver a protein punch, scatter with toasted cashew nuts before serving.
Laksa paste can be bought ready-prepared from delis and specialist supermarkets, or make your own.
Per serving: 2303.6 kJ, 14.3 g protein, 32.6 g fat, 47 g carbs

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Creamy cauliflower and yoghurt curry with mangetout and ginger slivers

Ingredients

Method