This spicy curry is great as a main dish for a meat free night served with rice or sweet potatoes, or to serve with white fish, chicken or even grilled veg such as aubergine.
Super tasty and you can make it as hot or as mild as you like. You can change the cauliflower for spinach or kale to mix it up from time to time. You could make it in a large batch and freeze in portions for a quick and easy meal in minutes.
A versatile curry sauce, that can be paired with any type of meat, fish or extra veg, and rice, or pitta, for a low calorie healthy curry
1 dessertspoon of coconut oil
2 cloves of garlic, peeled and crushed
3/4 inch of fresh ginger, peeled and finely chopped
1 medium onion, finely chopped
1 stick of celery, finely chopped
1 and a half red chillies, finely sliced (leave the seeds in for extra chilli hit)
2 x tins of chopped tomatoes in juice
2 heaped teaspoons of spicy hot curry powder such as madras (use mild if you prefer less of a hot curry)
1 teaspoon of ground cumin
1 teaspoon of ground coriander or coriander leaf
Fresh or frozen coriander (optional)
1/2 can of water
Any additional veg of your choice, I used peas and cauliflower
- Heat the oil and gently fry the garlic, ginger, onion and celery until translucent.
- Add half the chilli, cumin, curry powder and coriander and stir for a minute to release the flavours.
- Add the tinned tomatoes and simmer – adding water as required.
- Add the additional vegetables and cover and cook for around ten minutes until veg becomes tender.
- Towards the end of the cooking time, add the remaining sliced chilli and fresh coriander (you can also use frozen coriander from Iceland or coriander leaf).
This dish serves at least four as a main, but double that if being used as a sauce with fish for example.
- Prep Time: 10
- Cook Time: 25
- Calories: 145