Fenugreek Cauliflower Curry

Fenugreek Cauliflower Curry

This is an extract from Slow Victories: A Food Lover's Guide To Slow Cooker Glory by Katrina Meynink published by Hardie Grant Books [$35], available in stores nationally.

Ingredients

  • 60 ml (2 fl oz/¼ cup) sweet white wine
  • 185 g (61/2 oz/¾ cup) wholegrain mustard
  • 1 large cauliflower, broken into large florets (approx. 1 kg/2 lb 3 oz)
  • 1 tablespoon rapeseed oil

Curry sauce

  • 1 litre (34 fl oz/4 cups) pouring (single/light) cream
  • 1 tablespoon salt flakes
  • 1 teaspoon sweet smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 tablespoon dried fenugreek leaves 60 ml (2 fl oz/¼ cup) lemon juice
  • 1 teaspoon ground turmeric
  • 3 garlic cloves, crushed

To serve

  • steamed rice
  • naan and poppadoms (optional) coriander (cilantro) leaves
  • 1 teaspoon panch phoran


Method

Combine the wine, mustard, a pinch of salt and pepper and the cauliflower in a bowl. Set aside while you prepare the curry sauce.

Add the curry sauce ingredients to a large bowl and stir to combine.

Set the slow cooker to the sauté function. Add the oil and, once hot, add the cauliflower and fry for 1–2 minutes (you want to get a little colour on it). Pour over the curry sauce, close the lid and cook on low for 2 hours. You can cook this for up to 3 hours, but the cauliflower starts to lose its shape the longer it is cooked and can take on a bitter flavour. Serve with steamed rice and/or naan and poppadoms, if using, and garnish with coriander and panch phoran.

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