Cauliflower curry with yoghurt and almonds


First published in 2016
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When I am not in the mood for a fiery curry, than a pasanda always fits the bill; a pasanda is a mild, creamy curry made with yoghurt, almonds and fragrant spices such as garam masala, ginger, cumin and coriander. I’ve also seen recipes for pasanda with tomatoes in the base too, but the creamy almond version is my favourite. It’s a popular dish in northern India and Pakistan, with the title being a variation on the Urdu word for 'favourite' which is pasande which is thought to refer to the cut of meat that is usually used in the curry, which will be a prime cut, or a favourite cut.

My version of a cauliflower pasanda is based on the meat version, but is gluten-free and vegetarian, as well as being low in calories and healthy. I love the humble cauliflower and often cook with it – favourite recipes that often find their way to my kitchen table, are cauliflower steaks, cauliflower pizza and a beautiful whole roasted cauliflower in a spicy sauce. I also love cauliflower soup and spiced cauliflower too... I find that it’s such a versatile vegetable, and there’s more to serving it than dousing it in cheese sauce, nice though that may be!

The recipe below yields a large meal for four people, when served with rice and naan bread, and it can be made the day before you plan to serve it, allowing the flavours and spices to permeate the cauliflower thus enhancing its flavour – just reheat it gently over a low heat and serve.




Cauliflower pasanda

Add the coconut oil to a large wok or lidded frying pan and allow to melt over a medium heat. Add the onions and garlic and fry until softened and lightly browned
Add the ginger, spices, ground almonds and desiccated coconut and continue to fry for 1–2 minutes, stirring continuously
Stir in the vegetable stock and yoghurt and simmer for 2 minutes before adding the cauliflower florets. Cover the pan with a lid and simmer for 15–20 minutes, or until the cauliflower is soft but still retains its shape
Season to taste with salt and pepper, then scatter over the flaked almonds and freshly chopped herbs to serve, with steamed rice and warmed naan breads on the side
First published in 2016
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