Jamie Oliver 5 Ingredients Cauliflower Curry is made with cauliflower, Patak’s Butter Chicken Spice Paste, coconut milk, onion, and fresh coriander. This delicious Cauliflower Curry recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Why You Love This Cauliflower Curry Recipe
- Unique Twist on Classic Flavors: This recipe uses Patak’s Butter Chicken Spice Paste to give cauliflower a burst of classic curry flavor, making it a delightful vegetarian option.
- Simple and Quick: With just five main ingredients and minimal prep, you can have this curry ready in about 35 minutes, perfect for a busy weeknight dinner.
- Creamy and Comforting: The coconut milk adds a creamy texture that makes this dish satisfying and comforting, a real treat during cooler weather.
- Healthy Choice: Cauliflower is low in calories but high in vitamins and fiber, making this curry a nutritious addition to your meal rotation.
- Versatile Meal: Serve it as a main dish with warm chapatis or as a side with other favorites. It’s also easy to add extra ingredients like tomatoes or nuts if you like.
Jamie Oliver 5 Ingredients Cauliflower Curry Ingredients
- 1 large cauliflower, cut into florets (about 650g or 1.4 lbs)
- 3 tablespoons Patak’s Butter Chicken Spice Paste (about 45ml)
- 1 can coconut milk (400 ml or 13.5 oz)
- 1 onion, chopped
- Fresh coriander (cilantro), chopped, for garnish
How To Make Jamie Oliver 5 Ingredients Cauliflower Curry
- Prepare the Cauliflower: Preheat your oven to 200°C (400°F). Toss the cauliflower florets with the spice paste until evenly coated. Spread on a baking tray and roast for about 20-25 minutes until tender and slightly charred.
- Cook the Onion: While the cauliflower roasts, sauté the chopped onion in a pan over medium heat until soft and golden.
- Combine and Simmer: Add the roasted cauliflower and coconut milk to the pan with the onions. Stir well and let simmer for about 10 minutes to melt the flavors.
- Garnish and Serve: Sprinkle with chopped fresh coriander and serve warm.
Recipe Tips
- Spice Paste Coverage: Make sure to evenly coat the cauliflower florets with the spice paste. This ensures every bite is flavorful.
- Roasting Temperature: Roast the cauliflower at the right temperature (200°C/400°F) to get it tender on the inside and slightly crispy on the outside without burning.
- Stir Coconut Milk Well: Before adding it to the pan, stir the coconut milk well to mix the cream that may have separated at the top. This helps keep your curry smooth and creamy.
- Simmer Time: Let the curry simmer for at least 10 minutes after combining all the ingredients. This melds the flavors together better.
- Optional Extras: If you like, add 2 chopped tomatoes for a tangy flavor, 1/2 cup of bashed cashew nuts for creaminess, and serve with warm chapatis for a complete meal.
What To Serve With Cauliflower Curry
This hearty Cauliflower Curry pairs well with basmati rice, naan bread, steamed green beans, or a simple cucumber salad. It can also be served alongside mango chutney, pickled vegetables, raita, or lemon rice for a flavorful and satisfying dinner.
How To Store Leftover Cauliflower Curry
- Refrigerate: First, let the leftover Cauliflower Curry cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well for up to 3-4 days.
- Freeze: This dish freezes fairly well, though the texture of the cauliflower may become slightly softer upon thawing. Cool the curry completely, then transfer it to freezer-safe containers or bags. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftover Cauliflower Curry
- In The Oven: Preheat the oven to 175°C (350°F). Place the curry in an oven-safe dish, cover with foil to prevent it from drying out, and heat for about 10-15 minutes or until hot throughout.
- In The Microwave: Transfer the curry to a microwave-safe dish and cover loosely. Heat on high for 2-3 minutes, stir, and continue heating in 30-second intervals until hot.
- On the Stove: Reheat the curry in a saucepan over medium heat. Stir occasionally and add a little water if it seems too thick. Heat until thoroughly warm.
Cauliflower Curry Nutrition Facts
Serving Size: 1 serving (140 grams)
- Calories: 145
- Total Fat: 11.8g
- Saturated Fat: Not specified
- Cholesterol: 0mg
- Sodium: 28.8mg
- Potassium: 168.2mg
- Total Carbohydrate: 7.5g
- Dietary Fiber: 2.6g
- Protein: 2.2g
FAQs
What Can I Substitute For Coconut Milk If I’m Allergic?
You can use almond milk or oat milk cream for a similar creamy texture.
Can I Add Protein To This Cauliflower Curry?
Yes, chickpeas, tofu, or paneer would be great additions for protein.
Can I Make This Curry In A Slow Cooker?
Yes, combine all ingredients in the slow cooker and set it to low for 4 hours.Try More Jamie Oliver 5 Ingredients Recipes:
Jamie Oliver 5 Ingredients Lamb Chops
Jamie Oliver 5 Ingredients Salmon Chorizo
Jamie Oliver 5 Ingredients Chicken And Chips
Jamie Oliver 5 Ingredients Salmon Pasta
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Lamb Chops
- Jamie Oliver 5 Ingredients Salmon Chorizo
- Jamie Oliver 5 Ingredients Chicken And Chips
- Jamie Oliver 5 Ingredients Salmon Pasta
Jamie Oliver 5 Ingredients Cauliflower Curry
Description
Jamie Oliver 5 Ingredients Cauliflower Curry is made with cauliflower, Patak’s Butter Chicken Spice Paste, coconut milk, onion, and fresh coriander. This delicious Cauliflower Curry recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Cauliflower: Preheat your oven to 200°C (400°F). Toss the cauliflower florets with the spice paste until evenly coated. Spread on a baking tray and roast for about 20-25 minutes until tender and slightly charred.
- Cook the Onion: While the cauliflower roasts, sauté the chopped onion in a pan over medium heat until soft and golden.
- Combine and Simmer: Add the roasted cauliflower and coconut milk to the pan with the onions. Stir well and let simmer for about 10 minutes to melt the flavors.
- Garnish and Serve: Sprinkle with chopped fresh coriander and serve warm.
Notes
- Spice Paste Coverage: Make sure to evenly coat the cauliflower florets with the spice paste. This ensures every bite is flavorful.
- Roasting Temperature: Roast the cauliflower at the right temperature (200°C/400°F) to get it tender on the inside and slightly crispy on the outside without burning.
- Stir Coconut Milk Well: Before adding it to the pan, stir the coconut milk well to mix the cream that may have separated at the top. This helps keep your curry smooth and creamy.
- Simmer Time: Let the curry simmer for at least 10 minutes after combining all the ingredients. This melds the flavors together better.
- Fresh Garnish: Use fresh coriander for garnish to add a burst of color and freshness right before serving. It makes a big difference in taste.
Jamie Oliver 5 Ingredients Cauliflower Curry