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Cauliflower and almond curry

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Whip up this cauliflower and almond curry recipe for a family meal to impress. Loaded with fresh herbs and crunchy nuts, it's a delicious meat-free dinner idea.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + 1 hour soaking time
Cauliflower and almond curry

Ingredients

  • 1 cup (120g) almond meal
  • 1 tbs ghee
  • 2 brown onions, cut into wedges
  • 2 stems curry leaves
  • 2 tsp finely grated ginger
  • 6 curry leaves, extra
  • 1 long green chilli, seeded, finely chopped (optional)
  • ⅓ cup (100g) tikka curry paste
  • 1 medium cauliflower, cut into large florets
  • 1 eggplant, coarsely chopped
  • ½ cup (125ml) pouring (pure) cream or thickened cream
  • 1 tsp garam masala
  • ¼ cup (20g) flaked almonds, toasted
  • ¼ cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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

Method

  1. Step 1

    Combine the almond meal with 1 cup (250ml) cold water in a large bowl. Set aside for 1 hour to soak.
  2. Step 2

    Melt the ghee in a large saucepan over medium heat. Add the onion and curry leaf stems. Cook, stirring, for 5 mins or until the onion softens. Transfer the curry leaf stems to a plate lined with paper towel.
  3. Step 3

    Add ginger, extra curry leaves and chilli, if using, to the onion in the pan. Cook for 1 min or until aromatic. Add the curry paste and cook, stirring, for 1 min or until the mixture is aromatic.
  4. Step 4

    Add the cauliflower, eggplant, almond mixture and cream to the curry paste mixture in the pan. Cook, partially covered, stirring occasionally, for 15 mins or until cauliflower is tender. Season. Add the garam masala. Stir to combine.
  5. Step 5

    Sprinkle the curry with the flaked almonds and coriander. Top with the reserved curry leaf stems and season to serve.

    Tip: Serve with steamed basmati rice.

    Cauliflower and almond curry

    Cauliflower and almond curry
    • Serves4
    • Cook time25 minutes
    • Prep time10 minutes, + 1 hour soaking time
    Ingredients
    • 1 cup (120g) almond meal
    • 1 tbs ghee
    • 2 brown onions, cut into wedges
    • 2 stems curry leaves
    • 2 tsp finely grated ginger
    • 6 curry leaves, extra
    • 1 long green chilli, seeded, finely chopped (optional)
    • ⅓ cup (100g) tikka curry paste
    • 1 medium cauliflower, cut into large florets
    • 1 eggplant, coarsely chopped
    • ½ cup (125ml) pouring (pure) cream or thickened cream
    • 1 tsp garam masala
    • ¼ cup (20g) flaked almonds, toasted
    • ¼ cup coriander leaves
      Description

      Whip up this cauliflower and almond curry recipe for a family meal to impress. Loaded with fresh herbs and crunchy nuts, it's a delicious meat-free dinner idea.

      Method
      1. Step 1

        Combine the almond meal with 1 cup (250ml) cold water in a large bowl. Set aside for 1 hour to soak.
      2. Step 2

        Melt the ghee in a large saucepan over medium heat. Add the onion and curry leaf stems. Cook, stirring, for 5 mins or until the onion softens. Transfer the curry leaf stems to a plate lined with paper towel.
      3. Step 3

        Add ginger, extra curry leaves and chilli, if using, to the onion in the pan. Cook for 1 min or until aromatic. Add the curry paste and cook, stirring, for 1 min or until the mixture is aromatic.
      4. Step 4

        Add the cauliflower, eggplant, almond mixture and cream to the curry paste mixture in the pan. Cook, partially covered, stirring occasionally, for 15 mins or until cauliflower is tender. Season. Add the garam masala. Stir to combine.
      5. Step 5

        Sprinkle the curry with the flaked almonds and coriander. Top with the reserved curry leaf stems and season to serve.

        Tip: Serve with steamed basmati rice.