Cauliflower Curry Recipe

This may sound unappetising but trust me, those curry spices get right into the cauliflower, making a bland vegetable into something super tasty.  It serves 2 and is approx 354 calories per serving, so not bad!




Approx half a medium sized cauliflower broken into segments par boiled for about 6 minutes until still slightly firm but starting to cook. Drain off properly.
Olive Oil
1 Large onion chopped
2 Good handfuls of chopped mushrooms
2 Cloves of Garlic chopped
1 Red/Green Pepper chopped
100ml of chicken/vegetable stock
15g of Medium curry powder (or hotter if you wish)
40ml of double light cream (or substitute accordingly)
120g of Wholegrain brown basmati rice.

Start cooking your rice as per the pack instructions.  Brown rice usually takes longer than white, so its worth getting it on early.

In a large heavy bottomed pan add a good couple of tablespoons of olive oil.  Then add in the onion, mushrooms, pepper and garlic.  Place on a low-medium heat until the onion starts to soften.  Add the curry powder, then the stock and mix well. Place in the drained cauliflower,  and gently turn it into the mixture so that it gets coated in the sauce.  Cook for a few minutes and then add the cream, making sure you are gentle around the cauliflower.  Make sure you add the cream on a low heat otherwise it will split.  Continue gently cooking until the desired consistency with the sauce is reached.  Sometimes you may need a little extra water to loosen, or cook a little longer to thicken.  Test for seasoning.

Serve on brown rice and with mango chutney of you have it.






Mushroom Curry

Do I miss meat in a curry?  Well, certainly not when I make this one.  The mushrooms seem to take on a meaty taste.  Please feel free to add as much heat with the chilli flakes and curry paste as you wish.  Also experiments with different vegetables such as peppers and butternut squash.  I also like to add chickpeas as well.

On the subject of curry pastes, the one below is one that I picked up from Waitrose a while back.  I have to say, I really like it and its one of my favourites.  Occasionally I make my own but this one comes in useful for when I am too busy to make my own.  I find using 2 teaspoons of this paste is more than enough heat for me.  The rice I have used is a whole grain rice with quinoa, which is very filling!



500g Mushrooms – Use a mixture. I slice plain white mushrooms and then I quarter some chestnut mushrooms.
2 Cloves of garlic crushed
5cm Piece of ginger grated
1 Onion Chopped
Pinch of chilli flakes
Olive Oil
2 – 4 tsp of good quality curry paste (depending on how hot you like it. I like a Medium Moglai curry paste for this dish)
4 Tomatoes roughly chopped
1 Tbsp of Mango Chutney
1 x 400ml of Coconut Milk
Splash of double cream (optional)
Salt and Pepper

Preheat oven to 180 degrees.

In a heavy bottomed cast iron pan place in the mushrooms and dry fry them to get some colour for around 5 minutes. They squeak in the pan when dry frying, but this gets them a nice colour. If you put oil at this stage, the mushrooms just absorb it and sort of steam. Then add a tablespoon of olive oil and add the chilli, onion, garlic along with your curry paste. Stir round for 3 minutes and then add the tomatoes, mango chutney and coconut milk. Add some salt and pepper, put the lid on and place in the oven for between 20-30 minutes. Check after 20 minutes that it is not drying out and stir round. You can add a splash of hot kettle water if you feel it needs more liquid. Once cooked transfer to the stove top and taste to check that you are happy with the spice heat and seasoning. I like to add a splash of double cream, but you could eat it without.

Serve with rice and other items such as poppodums.

Turkey Curry

Guess you still have a pile of turkey left and are looking for ways of getting rid of it, without throwing it away?  Well good on you!  I hate food waste, especially with something like Turkey, which you can pay a fortune for, so it is good to use it up wisely.  This curry is one of my favourites and is so simple to make.  I tend to use the darker leg meat (which is always the last to be eaten) which softens beautifully in the curry.  If you are vegetarian try this with butternut squash and mushrooms, along with the other fruits as it is really tasty.

This recipe is on the mild side, but please feel free to add more “heat” as you fancy. There are two members of my family who love heat, and two that only like curry mild, so I have to play the middle ground a bit. It also has fruit in it, which can be omitted if you do not like it.


700g of Chopped/shredded cooked turkey (or if you have no left over chicken/turkey then chop up two or three uncooked chicken/turkey breasts depending on how many people you are feeding. Chicken and turkey thighs also works well and is cheaper.)
Splash of oil and a good knob of butter
1 Large onion chopped
2 Crushed garlic cloves
1 Inch piece of ginger grated
Around 500ml of chicken or turkey stock (you may need a little more)
1 Heaped tablespoon of flour
1 Heaped tablespoon (or more according to taste) of madras curry powder plus an extra teaspoon of ground coriander
A good handful of chopped apple and pineapple
A good handful of sultanas
1 Tbsp of mango chutney
Splash of single cream

Heat the oil and butter in a large heavy bottomed saucepan.  Add the onions and gently fry until translucent.  Only if you are using uncooked chicken/turkey, will you add this now and cook until all sides have been sealed and slightly browned. Then add the ginger and garlic.  Continue to cook for a minute then add the flour, curry powder, coriander and continue to stir to get the heat through, making sure everything is combined.  This helps to cook out the flour also. Keep stirring as otherwise it may catch on the bottom of your pan. Stirring for a good two minutes is what helps the spices release their flavour. Then add the apple, pineapple, sultanas, stock and the mango chutney and put the lid on for a few minutes.  If you are using left over cooked shredded chicken/turkey then add at this point and and mix well into the sauce. Continue to cook now with the lid off for a while, just a gentle simmer is what it needs.  If the sauce thickens too much just keep adding a splash of hot kettle water.  Check for seasoning and add some more salt and pepper according to taste.  Gently simmer until the curry sauce reaches it desired consistency.  Then at the end before you serve just add a splash of cream.  This just softens the sauce a little, but is not necessary. Serve with rice and naan breads to mop up the delicious sauce.