Broad Bean and Cauliflower Curry is a simple yet satisfying dish that’s become my go-to recipe for busy weeknights. I first tried making this curry when I had leftover cauliflower in the fridge and a can of broad beans in the pantry. The combination was so good that it’s now part of my regular cooking rotation. It’s the kind of meal that proves you don’t need meat to create a filling, flavorful dish.
About the Recipe
This curry strikes the perfect balance between healthy and comforting. The potato adds heartiness, while the cauliflower soaks up all the wonderful spices. The broad beans bring protein and a lovely texture. It’s budget-friendly too, using mostly pantry staples and basic vegetables. Best of all, you won’t need any special cooking skills or hard-to-find ingredients.
Why You’ll Love This Recipe
You’ll fall for this curry because it’s so easy to put together. The food processor does most of the hard work by creating the spice paste. The vegetables cook in one pot, meaning less cleanup. The flavors are mild enough for the whole family but can be spiced up if you like more heat. Plus, it’s naturally vegetarian and can be made vegan by checking your curry powder ingredients.
Broad Bean and Cauliflower Curry
Cooking Tips
– Cut cauliflower florets into similar sizes for even cooking
– Don’t skip blending the spice paste – it makes a big difference
– Toast the curry powder briefly to release more flavor
– Keep an eye on the potato – it should be tender but not mushy
– If the curry looks too thick, add a splash more stock
Serving and Storing Suggestions
Serves 4 generously. Total prep and cooking time: 35 minutes. Serve hot with plain rice and extra coriander. Leftovers keep well in the fridge for up to 3 days – the flavors actually get better. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Similar Recipes
- Chickpea and Potato Curry
- Mixed Vegetable Korma
- Lentil and Spinach Curry
Nutrient Benefits
This curry is packed with goodness. Cauliflower brings vitamin C and antioxidants, while broad beans offer protein and fiber. Ginger and garlic have natural anti-inflammatory properties. The potato provides energy-giving carbs, and the spices aid digestion. It’s a well-balanced meal that’s both nutritious and filling.
Broad Bean and Cauliflower Curry
Ingredients
- 2 cloves Garlic (crushed)
- 1 inch Fresh Root Ginger
- 1 Fresh Green Chilli (seeded and chopped)
- 2 tbsp Oil
- 1 Onion (sliced)
- 1 Potato -(large, chopped)
- 1 tbsp Curry Powder
- 1 Cauliflower (cut into small florets)
- 2 1/2 cups Vegetable Stock
- 275 gms Broad Beans (canned)
- Juice of 1/2 (Lemon)
- Salt
- Ground Black Pepper
- Fresh Coriander Sprig to garnish
- Plain Rice to serve
Instructions
- Blend the chopped garlic, ginger, chopped chilli and 1 tblsp of the oil in a food processor until the mixture forms a smooth paste.
- In a large, heavy pan, fry the sliced onion and chopped potato in the remaining oil for 5 minutes, then stir in the spice paste and curry powder. Cook for another minute.
- Add the cauliflower florets to the onion and potato and stir well until they are thoroughly combined with the spicy mixture, then pour in the stock and bring to the boil over medium to high heat.
- Season well, cover and simmer for 10 minutes. Add the beans with the liquid from the can and cook, uncovered, for a further 10 minutes.
- Check the seasoning and adjust if necessary. Add a good squeeze of lemon juice, if you like and serve hot.
- Garnish with coriander and serve with plain boiled rice.
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Frequently Asked Questions
Can I use frozen broad beans instead of canned?
Yes. Just cook them according to package instructions before adding to the curry. They might need a bit less cooking time than canned beans. Remember to shell them if they’re still in their pods.
Is this curry very spicy?
The heat level is mild to medium, coming mainly from one green chilli. You can adjust the spiciness by using more or less chilli, or removing the seeds for a milder version.
Can I make this curry ahead of time?
This curry tastes great the next day. Store it in an airtight container in the fridge and reheat gently. The flavors will develop even more overnight, making it perfect for meal prep.
