Masala cauliflower and aduki bean curry
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Masala cauliflower and aduki bean curry
Boost your veg intake with our 3-of-your-5-a-day curry. Aduki beans have a sweet, nutty flavour that pairs well with the warming spices
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (Without naan or rice)
Calories
374Kcal
Fat
16gr
Saturates
2gr
Carbs
37gr
Sugars
24gr
Fibre
10gr
Protein
16gr
Salt
0.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 large cauliflower, cut florets
- 3 tsp garam masala
- 1½ tsp ground turmeric
- 3 tsp ground cumin
- 3 tbsp vegetable or sunflower oil
- 1 large onion, chopped
- 25g root ginger, finely chopped
- 4 garlic cloves, crushed
- 4 cardamom pods, seeds crushed
- ½ -1 tsp chilli powder, to taste
- 1 tbsp ground coriander
- tbsp tomato purée
- 1 x 400g tin aduki beans, rinsed and drained
- 2 x 400g tins chopped tomatoes
- 300ml vegetable stock (made using ½ cube or stockpot) - use gluten-free stock if needed
- 2 tbsp mango chutney, plus extra to serve
To serve
- naan or cooked rice - use gluten free if required
- 30g toasted flaked almonds
- 150g dairy-free natural yogurt
Step by step
Get ahead
The cooled curry will keep in the fridge for 2-3 days, or can be frozen. Defrost and reheat gently with a splash of water to serve.
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, toss the cauliflower florets with 2 teaspoons of garam masala, 1⁄2 teaspoon turmeric, 1 teaspoon cumin, 2 tablespoons of oil and some seasoning. Spread out on a large baking tray and roast for 25-30 minutes, until golden brown and almost tender. Set aside once ready.
- Meanwhile, heat the remaining tablespoon of oil in a large saucepan or deep frying pan. Cook the onion and ginger with a pinch of salt over a low heat, covered, for 8-10 minutes or until soft. Add the garlic, cardamom, chilli powder, ground coriander and the remaining 1 teaspoon garam masala, 1 teaspoon turmeric and 2 teaspoons cumin. Cook, stirring, for 2-3 minutes, until fragrant.
- Stir in the tomato purée to coat; tip in the aduki beans, tomatoes and stock then mix well. Bubble for 15 minutes, uncovered, to develop the flavour and reduce the sauce.
- Add the roasted cauliflower and the mango chutney and simmer for 5 minutes. Adjust the seasoning to taste. Serve the curry with naan or rice, scatter over the almonds and enjoy with the yogurt and extra mango chutney.
