Creamy cauliflower and yoghurt curry with mangetout and ginger slivers

Creamy cauliflower and yoghurt curry with mangetout and ginger slivers

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Health conscious
  • 15 minutes
  • 20 minutes
  • Paul Cluver Chardonnay 2008


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes