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Butter cauliflower recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious paneer enhances quick vegetarian curry.
Ingredients:
  • 80ml (1/3 cup) vegetable oil
  • 300g cauliflower, cut into florets
  • 2 carrots, peeled, coarsely chopped
  • 2 zucchini, thickly sliced
  • 120g (1/2 cup) butter chicken paste (medium)
  • 400ml can coconut cream
  • 400ml can coconut milk
  • 90g (1/3 cup) tomato paste
  • 400g can chickpeas, rinsed, drained
  • 200g pkt paneer, sliced
  • 6 silverbeet leaves, stalks trimmed, leaves coarsely shredded
  • 55g (1/3 cup) roasted salted cashews, coarsely chopped
  • 82.50 ml fresh coriander sprigs
  • Ground paprika, to serve
  • 4 roti, warmed, brushed with melted butter
  • 130g (1/2 cup) Greek-style yoghurt
Instructions:
  • In a large deep heavy-based frying pan over medium-high heat, heat 60ml (1/4 cup) oil. Cook the cauliflower for 5 minutes, turning occasionally until golden. Transfer to a microwave-safe bowl.
  • Add the carrot to the pan and cook until golden, about 2 minutes. Then, add the zucchini and cook until golden, about 3 minutes. Stir in the butter chicken paste and cook for 30 seconds until fragrant. Mix in the cream, milk, tomato paste, and chickpeas. Bring to a boil, then reduce heat and simmer on low for 10 minutes until the vegetables are nearly tender.
  • Cover the cauliflower bowl with plastic wrap and microwave on High for 3 minutes, or until the cauliflower is tender.
  • In a small frying pan over medium heat, heat the 1 tablespoon of remaining oil. Cook the paneer for 2 minutes on each side until golden brown.
  • Combine the silverbeet with the curry mixture and simmer for 2 minutes until wilted. Add seasoning then portion the curry into serving bowls. Garnish with cauliflower, paneer, cashews, and coriander, then sprinkle with paprika. Serve with roti and yogurt.

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