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Recipe & image courtesy of ALDI

Sri Lankan style curried cauliflower

Fast to cook and packed with all the goodness you need.

Serving: 4
Time: 50 minutes
Difficulty: Easy


  • 1 cauliflower
  • 3 garlic cloves
  • 1 red chilli (approx 15g)
  • 10g fresh ginger
  • 1 tsp ground cumin
  • 1 tsp paprikaa
  • 2 tsp curry powder
  • Lemon zest
  • 2 red onions
  • 30g cashew nuts
  • 30g blanched almonds
  • 400ml coconut milk
  • 400g tinned chopped tomatoes
  • 400g tinned chickpeas
  • 100g baby spinach leaves
  • 35ml rapeseed oil
  • Salt & pepper


  1. Peel the onions, halve and thinly slice.
  2. Peel and mince the garlic.
  3. Grate or finely chop the ginger.
  4. Finely chop the chilli along with the seeds.
  5. In a wok sauté the onions in the oil for 4 mins on a low heat. Add the nuts and cook for another minute. Add the chilli, garlic, ginger, ground cumin, paprika and curry powder. Cook on a low heat for a minute, stirring as you cook. Then, add the coconut milk and the chopped tomatoes.
  6. Grate the lemon and juice – add the rind and juice to the curry sauce. Bring the sauce to the boil, season with some salt and plenty of black pepper.
  7. Cut the cauliflower into eighths and add to the sauce.
  8. Drain the chickpeas and add to the wok. Gently cook for about 25 minutes until the cauliflower is just cooked and the sauce has thickened. Then add the spinach leaves, stir through and cook for another 5 minutes.
  9. Serve alongside some basmati rice.