Cauliflower and Carrot Curry

Cauliflower and Carrot Curry

Recipe from the book 'Seasons at Home with Holly Kerr Forsyth' and shared thanks to Baz from Mountain View Garlic


  • 1kg - 1.5 kg cauliflower
  • 1 cup carrots sliced
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 2 tablespoon oil
  • 2 tablespoon butter
  • 4 cloves garlic peeled and crushed
  • 1 tbs mustard seed
  • 1 teaspoon turmeric
  • 1 teaspoon of nutmeg
  • 1 teaspoon of ground cardamom
  • 1 teaspoon of tamarind paste
  • 4 green chillies, de seeded and finely chopped
  • 2 red chillies, de seeded and finely chopped
  • Handful of coriander


  1. Simmer cauliflower and carrots, uncovered in stock and salt for a few minutes.
  2. In another heavy based saucepan, heat oil and butter. Fry onion and garlic until clear, then add spices and tamarind paste and cook on low heat for 5 minutes to release fragrances.
  3. Add chillies. Add vegetables and stir to combine.
  4. Simmer further for 5 minutes and serve with chopped coriander.
Mountain View Garlic carrots
Mountain View Garlic carrots

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