Jamie Oliver 5 Ingredients Cauliflower Curry

You know those nights where you want dinner to feel like a hug? That’s when I go back to this Jamie Oliver 5 Ingredients Cauliflower Curry. The cauliflower gets these crispy caramelised edges that almost taste smoky, and the coconut milk? Thick, creamy, slightly sweet—like comfort in a can. I made it last Tuesday. Rain was slamming the windows, and I couldn’t be bothered with anything fancy. This? It worked. Inspired by Jamie Oliver, obviously.

Ingredients Needed

• 1 big ol’ cauliflower, broken into florets (about 650g or so)
• 3 tablespoons of Patak’s Butter Chicken Spice Paste
• 1 tin of coconut milk (400ml, the full-fat kind that separates and needs a stir)
• 1 onion, any kind, roughly chopped
• A good handful of fresh coriander (aka cilantro), chopped

How To Make Jamie Oliver 5 Ingredients Cauliflower Curry

1. Start with the cauliflower. Heat your oven to 200°C. Don’t skip this. Roasting changes everything. I dumped the florets into a bowl, slathered on the spice paste—used my hands, because spoons never do it right—and tossed until they looked like they’d been sunbathing in turmeric. Into the oven. 20, maybe 25 minutes. You want them tender but with those sexy little burnt bits.
2. Meanwhile, get your onion going. Medium heat, splash of oil. I let mine go until the house smelled like the start of something good. Not just soft. Golden. Edging on brown. That edge makes all the difference.
3. When the cauliflower was ready, I scraped it into the pan with the onion. Poured in the coconut milk, which I’d stirred to get the solid cream off the top. Everything sizzled and sighed. I stirred, turned the heat down, and let it all blur together for ten minutes. Maybe more. Didn’t check the clock.
4. Threw in coriander just before serving. The smell was… green, bright. Like something fresh cut from the garden, even if mine came from a bag at the shop.

Why I Love This Recipe

I keep making this. Not because it’s perfect. But because it feels right. That roastiness from the cauliflower, the way the coconut smooths it out, how fast it all comes together. My sister came over once and said it tasted like takeout, but better. Warmer. And she doesn’t even like cauliflower. So there you go.

Recipe Tips

• Don’t be stingy with the spice paste. Coat those florets like you mean it.
• If your oven runs hot, check early. Burnt cauliflower is bitter. Charred is divine. There’s a line.
• Stir the coconut milk. Sounds obvious, but I’ve forgotten and poured in a chunk of fat. Not fun.
• Want it richer,Toss in a handful of crushed cashews near the end.
• Leftover trick: makes a killer wrap filling the next day. Add some lettuce, maybe a pickle.

How To Store Jamie Oliver 5 Ingredients Cauliflower Curry

• Room Temp: First, don’t leave it sitting out for hours. Let it cool, then pack it up. Simple.
• Fridge: Chuck it in a lidded container. Good for 3-4 days. Tastes better on day two, if you ask me.
• Freezer: Yep. Just portion it out. Freezes okay. The cauliflower softens a bit, but it’s not a dealbreaker.
• Reheating: Microwave works. Just stir halfway through. If I’ve got time, I go stovetop. Splash of water, low heat, slow and steady.

Let’s Answer a Few Questions! (FAQs)

What if I can’t do coconut?
Try oat milk cream. Or almond. It won’t be the same, but it’ll work.

Can I bulk it up with protein?
Absolutely. Chickpeas, tofu, paneer. I’ve even added shredded chicken once, don’t tell Jamie.

Slow cooker version?
Yeah, why not. Chuck it all in, low for four hours. But roast the cauliflower first. It matters.

Will the cauliflower go soggy?
Only if you skip the roast. That’s the trick. Don’t skip the roast.

Want it spicy?
Throw in a chopped chili with the onions. Or just hit it with chili flakes at the end.

Nutrition (Roughly per person)

• Calories: 145
• Carbs: 7.5g
• Protein: 2.2g
• Fat: 11.8g
• Sugar: 2.6g
• Fibre: 2.6g
• Sodium: 28.8mg

Try More 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