cooco logo
Search icon
Notification icon
Cauliflower, carrot & mushroom curry

Cauliflower, carrot & mushroom curry

By Samuel Phitsanulok
15’ Prep time
20’ Cook time
35’ Total time
392 Calories
4 Serving

Summary

This versatile curry also works with any substantial vegetables you have left over in the fridge.
Samuel Phitsanulok 0 Followers

Step by Step

Check circle icon

Step 1

Fry the onions in 2 tsp of the oil in a large saucepan, stirring often, until dark golden. Spoon onto a plate and reserve. Add the cauliflower and carrots to the pan with the jalfrezi sauce, bouillon and 300ml water, then bring to a simmer. Cook gently for 10 minutes, until the vegetables are tender and the sauce has thickened.
Check circle icon

Step 2

Fry the mushrooms in the remaining oil until softened and lightly browned, then add to the curry with about 2/3 of the coriander and cook for a further 5 minutes, adding a little extra water, if needed.
Check circle icon

Step 3

Toast the almonds in a pan with the reserved onions, until golden. Serve the curry topped with the yogurt, onions, almonds and remaining coriander. Delicious with warm naan bread.

Ingredient

  • Flaked almonds
    Flaked almonds
    4 tbsp
  • Essential onions
    Essential onions
    3
  • Pack coriander
    Pack coriander
    28 grams
  • Vegetable bouillon powder
    Vegetable bouillon powder
    2 tsp
  • Essential vegetable oil
    Essential vegetable oil
    4 tsp
  • Pack essential mushrooms
    Pack essential mushrooms
    500 grams
  • Frozen essential cauliflower florets
    Frozen essential cauliflower florets
    350 grams
  • Large essential carrots
    Large essential carrots
    3
  • Essential fat free greek-style natural yogurt
    Essential fat free greek-style natural yogurt
    150 grams
  • Jar jalfrezi sauce
    Jar jalfrezi sauce
    450 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant