Goan-cauli-curry

Miguel Barclay’s Goan cauliflower curry

You wouldn’t expect it, but this dish actually has no cream in it, using flour and milk instead

By , 17 May 2017

(139 votes)

Miguel Barclay’s Goan cauliflower curry
  • 30 Mins

  • Serves: 1

Nutritional Info
Each 442g serving contains
  • Energy

    888KJ

    212KCAL

    11%
  • Fat

    6.2g

    low

    9%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    15.5g

    low

    17%
  • Salt

    0.31g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 201kJ/48kcal.
Ingredients
  • ½tsp olive oil
  • ¼ cauliflower, cut into florets
  • ¼ white onion, sliced
  • 1tsp curry powder
  • 1tsp turmeric
  • 1tsp plain flour
  • Ground black pepper
  • 200ml semi-skimmed milk
  • 30g spinach
Method
  • Heat the olive oil over a medium heat then fry the cauliflower for approximately 3mins. Add the onion, curry powder, turmeric and flour. Season with pepper then fry for a couple more minutes until the onion is soft.

  • Add the milk, stir to create a sauce, then simmer gently for 15 minutes, stirring occasionally.

  • One minute before serving, add the spinach and stir it into the sauce, allowing it to wilt slightly.

  • Serve in a shallow bowl and enjoy.