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Butter cauliflower and broccoli curry

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There’s nothing better than an easy veggie curry after a busy day. It’s packed with delicious ingredients the whole family will love.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Butter cauliflower and broccoli curry

Ingredients

  • 1 tbs Coles Extra Virgin Olive Oil
  • 1 brown onion, cut into wedges
  • 1 head cauliflower*, cut into florets
  • 2 tbs butter chicken paste
  • 400ml can light coconut cream
  • 400g can diced tomatoes
  • 1 head broccoli*, cut into florets
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 cup coriander leaves
  • 1 long green chilli, thinly sliced (optional)
  • 1 lemon, zested, juiced
  • Steamed basmati rice, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 mins or until onion begins to soften. Add the cauliflower and butter chicken paste and cook, stirring, for 1 min or until aromatic. Add the coconut cream and tomato. Bring to a simmer. Cover and cook for 10 mins or until the cauliflower is tender. Add the broccoli and cook, uncovered, for a further 5 mins or until tender. Season.
  2. Step 2

    Meanwhile, combine the cucumber, coriander, chilli, if using, lemon zest and lemon juice in a bowl. Season.
  3. Step 3

    Divide the rice and curry mixture among serving bowls. Top with cucumber mixture to serve.

    Serve with naan bread

    Swap me: *To cut down on prep time, pick up a 500g pkt Coles Australian Frozen Cauliflower & Broccoli. It’s a great-value buy.

Butter cauliflower and broccoli curry

Butter cauliflower and broccoli curry
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 1 tbs Coles Extra Virgin Olive Oil
  • 1 brown onion, cut into wedges
  • 1 head cauliflower*, cut into florets
  • 2 tbs butter chicken paste
  • 400ml can light coconut cream
  • 400g can diced tomatoes
  • 1 head broccoli*, cut into florets
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 cup coriander leaves
  • 1 long green chilli, thinly sliced (optional)
  • 1 lemon, zested, juiced
  • Steamed basmati rice, to serve
    Description

    There’s nothing better than an easy veggie curry after a busy day. It’s packed with delicious ingredients the whole family will love.

    Method
    1. Step 1

      Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 mins or until onion begins to soften. Add the cauliflower and butter chicken paste and cook, stirring, for 1 min or until aromatic. Add the coconut cream and tomato. Bring to a simmer. Cover and cook for 10 mins or until the cauliflower is tender. Add the broccoli and cook, uncovered, for a further 5 mins or until tender. Season.
    2. Step 2

      Meanwhile, combine the cucumber, coriander, chilli, if using, lemon zest and lemon juice in a bowl. Season.
    3. Step 3

      Divide the rice and curry mixture among serving bowls. Top with cucumber mixture to serve.

      Serve with naan bread

      Swap me: *To cut down on prep time, pick up a 500g pkt Coles Australian Frozen Cauliflower & Broccoli. It’s a great-value buy.