This is a new contender in my scrummiest store cupboard (mostly) suppers league. Based on the original Indian butter chicken, the nutrient-rich cauliflower yields a lighter overall result and is appropriately penny saving. The only fresh items you’ll need are a cauliflower, some cream and a dash of yogurt. I recommend serving the curry over rice cooked with nigella seeds and cardamom pods (fry a tsp of nigella seeds and a few cardamom pods in a pan with a knob of butter before adding the rice and cooking ‘pilaf’ style, with minimal water). For a vegan version of this curry, substitute the butter and cream for coconut oil and coconut milk.
Butter Cauliflower curry
Serves 4, takes about an hour
For the ‘marinade’
* Turmeric - 1/2 tsp
* Ground cumin - 1/2 tsp
* Garam masala - 1/2 tsp
* Corn flour - 2 tsp
* Lemon - Juice of 1/2
* Salt - 1/2 tsp
* Natural or greek yogurt - 2 tbsp
* Cauliflower - 1
For the curry
* Unsalted butter - 50g
* Onion - 1, finely chopped
* Garam masala - 2 tsp
* Ground cumin - 1 tsp
* Turmeric - 1 tsp
* Cinnamon - 1/2 tsp
* Chilli powder/cayenne - 1/2 tsp
* Ginger - 2 tbsp, finely chopped
* Garlic - 4 cloves, finely chopped
* Tomato puree - 140g (a small tin)
* Chicken stock - 1 cup (or veg stock)
* Salt - 1 tsp
* Sugar - 2 tsp
* Double cream - 150ml
* Fresh coriander - a handful, chopped (optional)
Combine all the ingredients for the marinade except the cauliflower in a large bowl.
Remove the outer leaves of the cauliflower and chop into florets. Cut the stalk into thick batons.
Mix the cauliflower pieces with the marinade until evenly coated and set aside.
In a large pan, heat about three quarters of the butter with a couple of tablespoons of olive oil until starting to bubble. Add the onion, garam masala, cumin, turmeric, cinnamon and chilli. Cook for about ten minutes on a medium heat, until the onion is soft.
Add the ginger and garlic and cook for a few more minutes.
Add the tomato puree, stock, salt, sugar and an extra half cup of water. Bring to a bubble and leave to simmer.
Meanwhile, cook the cauliflower. In a large frying pan, heat the remaining quarter of the butter on a high heat. Add the cauliflower and cook until starting to brown. Stir occasionally - you want it to be browned on most sides.
Once the cauliflower is nicely brown, add it to the curry, along with the cream. Stir to combine and simmer for about 30 minutes. Prepare you rice now.
Serve the curry over rice and sprinkle with fresh coriander.