Gobi Manchurian Cauliflower Curry Recipe
Cauliflower is a very popular veggie in India and it truly is a no-waste ingredient to work with — you can eat the stems and the leaves, too! This vegetarian cauliflower curry is the most delicious crowd-pleaser, sure to delight with every bite.
Gobi Manchurian Cauliflower Curry Recipe
This vegetarian cauliflower curry is the most delicious crowd-pleaser and a great way to minimise kitchen waste, too!
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1 jar quality curry paste
- 1 head cauliflower, broken into florets & roughly diced (including leaves & stem)
- 1 tbsp pine nuts
- Handful fresh coriander leaves
- ⅔ cups Greek yoghurt
- 1 tsp garam masala
Method
- Heat a frying pan over medium-low heat and fry off the curry paste.
- Add the cauliflower pieces to the spice mix and sauté until the cauliflower is tender — about 15 to 20 mins.
- Divide between bowls, garnish with pine nuts and coriander.
- Place yoghurt in a bowl and sprinkle garam masala over one half to serve.
- Tip: If the leaves are tender and young, you can place them inside the serving bowls and spoon the curry over them instead of cooking them in the sauce. The heat will slightly wilt the leaves and give you a beautiful texture.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
