Add some spice to your midweek meal by making this simple yet delicious curry which has been flavoured with fresh ginger and garlic and tamarind. It only takes about 30 mins from start to finish.
CAULIFLOWER and BUTTER BEAN CURRY
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
Add some spice to your midweek meal by making this simple yet delicious curry which has been flavoured fresh ginger and garlic and tamarind. It only takes about 30 mins from start to finish.
- 1 Large Onion Quartered
- 1 Thumb Size Piece of Fresh Ginger Sliced
- 3 Garlic Cloves, Chopped
- 3 Tbsp Oil
- 1 Red Chilli Seeded and Sliced (Optional)
- 1 Tsp Garam Masala
- ½ Tsp Chilli Powder
- 1 Tsp Curry Powder
- ½ Tsp Tumeric Powder
- 5 Curry Leaves
- 1 Tsp Mustard Seeds
- Salt to Taste
- 1 Tsp of Tamarind Paste (mixed with ¼ Cup warm water)
- ½ cup Tomato Purée
- 250ml Water
- 500g Cauliflower Florets
- 1 400ml Can Butter Beans
- 2 Tbsp Coconut Cream
- Chopped Coriander to Serve
- Rice or Naans to Serve
- Cut the cauliflower into medium florets and blanch in boiling water for about 5 minutes. Drain.
- In a blender or food processor, purée the quartered onion, ginger and garlic to make a paste.
- In a large saucepan, heat the oil and add the paste and sauté for 5 minutes.
- Add the sliced red chilli, garam masala, chilli powder, curry powder, turmeric powder, curry leaves, mustard seeds and salt and sauté for about 2-3 mins.
- Add the tamarind puree, tomato puree and water and bring to the boil until slightly thickened.
- Add the cauliflower florets and butter beans and lower the heat to a simmer and cook for about 5 mins before adding the coconut cream.
- Simmer for another 10 minutes or until the cauliflower is cooked through but still firm.
- Garnish with chopped coriander and serve with rice or naans.