Banana, the surprise ingredient in this vegan curry, adds sweetness and thickens the sauce. It's a bit of a secret weapon, as it makes for a creamy, comforting dish
Ingredients
2 tsp vegetable or coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
peeled and finely grated to make 1 tsp ginger
1 tsp black mustard seeds
1 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
400g tin light coconut milk
1 ripe banana, mashed
1 large cauliflower, cut into florets, stalk chopped and leaves separated
1 tsp cumin seeds
rice or rotis, to serve
Step by step
Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.
