This curry sauce is a riff on a recipe from an Indian restaurant in Canada. Originally, it was a base for lamb, but the cut-through of cauliflower is just wondrous and makes a great meat-free version for curry night. Serve it with plenty of steamed rice, naan and poppadoms.
Ingredients 18
60 ml sweet white wine
185 g wholegrain mustard
Pinch salt
Pinch ground black pepper
1 cauliflower, large, broken into large florets, approx. 1 kg
1 tbsp rapeseed oil
Curry Sauce
1 l pouring cream (single cream)
1 tbsp salt flakes
1 tsp sweet smoked paprika
1⁄2 tsp cayenne pepper
1 tbsp dried fenugreek leaves
60 ml lemon juice
1 tsp ground turmeric
3 garlic cloves, crushed
To Serve
steamed rice
naan, optional
coriander leaves (cilantro)
1 tsp panch phoran
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Method 5
Combine the , , a pinch of and and the in a bowl. Set aside while you prepare the curry sauce.
Add the curry sauce ingredients (, , , , , , , and ) to a large bowl and stir to combine.
Set the slow cooker to the sauté function. Add the and, once hot, add the 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 and poppadoms, if using, and garnish with coriander and .
