Brown the cauliflower thoroughly at the start here – it’s a simple way to give this vegetarian curry some more character and greater depth of flavour. Then to add some more body, try replacing the water with coconut milk.

Ingredients

1 cauliflower (about 1.5kg), cut into 3cm florets

75 gm ghee, melted

½ cup (loosely packed) fresh curry leaves

1 onion, finely chopped

4 garlic cloves, finely chopped

4 long green chillies, thinly sliced

30 gm ginger, finely grated

1 tsp ground coriander

1 tsp ground turmeric

1 tsp garam masala

400 gm canned cherry tomatoes

Steamed basmati rice and coarsely chopped red onion tossed in lime juice, to serve

Lime wedges and Greek-style yoghurt, to serve

Method

1.Preheat the oven grill to high. Toss cauliflower with half the ghee in a bowl, season to taste, spread out on a lightly greased oven tray and grill, turning occasionally, until golden and slightly charred (8-10 minutes).

2.Meanwhile, heat remaining ghee in a large frying pan over medium-high heat. Add curry leaves, onion, garlic, chilli and ginger, season to taste, and stir occasionally until softened and golden (5-7 minutes). Add spices, stir until fragrant (1 minute), then add tomatoes and 400ml water and simmer until slightly reduced and flavours develop (6-8 minutes). Add cauliflower and stir until heated through (1-2 minutes), season to taste and serve with rice, red onion, lime wedges and yoghurt.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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