Chinese New Year recipe: ALDI’s curried cauliflower

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1 x Cauliflower

3 x Garlic Cloves

1 x Red Chilli – approx 15g

1 x 10g piece peeled Fresh Ginger

1 x tsp ground Cumin

1 x tsp Paprika

2 x tsp Curry Powder

1 x Lemon

2 x Red Onions

30g Cashew Nuts

30g Blanched Almonds

1 x 400ml Coconut Milk

1 x 400g Chopped Tinned Tomatoes

1 x 400g Tin of Chickpeas

100g Baby Spinach Leaves

35ml Rapeseed Oil

Sea Salt and Black Pepper


Peel the onions, halve and thinly slice.

Peel and mince the garlic.

Grate or finely chop the ginger.

Finely chop the chilli along with the seeds.

In a wok sauté the onions in the oil for 4 mins on a low heat.

Add the nuts and cook another minute.

Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for a minute, stirring as you cook. Then, add the coconut milk and the chopped tomatoes.

Grate the lemon and juice – add the rind and juice to the curry sauce. Bring the sauce to the boil, season with some salt and plenty of black pepper.

Cut the cauliflower into eighths and add to the sauce.

Drain the chickpeas and add to the wok. Gently cook for about 25 mins till the cauliflower is just cooked and the sauce has thickened. Then add the spinach leaves, stir through and cook another 5 mins.

Serve with basmati rice.



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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