This curry recipe uses up the whole cauliflower – florets, stalk and leaves. I’ve been very keen on reducing food waste, and when using cauliflowers it seems that the leaves make up a lot of waste. Sure, they can go into the compost bin, but they’re perfectly edible so I’ve put them into this quick, fragrant and flavourful curry.
I love the smells of cooking a curry – the spices fill the house and make you yearn for dinnertime. It’s a meal that often seems unhealthy, but this vegetable-filled meal is rammed full of goodness, spices and a little hint of chilli. You can leave out the chilli for a mild, family-friendly curry, or add more to kick up the heat.
- 1 cauliflower (with leaves)
- 1 medium sweet potato
- 1 tablespoon vegetable oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and finely chopped
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ⅛ – ½ teaspoon chilli powder (to taste)
- 1 tablespoon brown sugar
- 1 x 227g (15 oz) can of chopped tomatoes
- 1 x 227 g (15 oz) can of coconut milk
- salt and pepper
- Prepare the cauliflower by removing the leaves and washing them thoroughly. Chop the leaves as well as the thicker stems of the leaves. Wash the head of cauliflower and cut the florets into bite-sized pieces, as well as the thick stalk.
- Peel and chop the sweet potato into bite-sized pieces.
- Set the multicooker to ‘fry’ and add the oil. When hot, add the onion and fry for a few minutes until translucent. Add the garlic and fry for another minute. Add the garam masala, cumin, turmeric and chilli powder and fry for another minute.
- Switch the multicooker to ‘multicook’ and add all remaining ingredients and stir well. Close the lid and cook for 30 minutes. Check and adjust seasoning to your preferences.
- Serve with rice, chapatis or naan bread.
- In a frying pan on the hob, heat the oil then add the onion and fry for a few minutes until translucent. Add the garlic and fry for another minute. Add the garam masala, cumin, turmeric and chilli powder and fry for another minute.
- Transfer to the slow cooker, add remaining ingredients and cook on low for 4 hours or high for 2 hours. Check and adjust seasoning to your preferences.
- Serve with rice, chapattis or naan bread.
I’ve made this whole cauliflower curry in a REDMOND Multicooker, which is a rather fab gadget that can replace your slow cooker, rice cooker – it can even steam, boil, fry. The best way to describe it is as a fast slow cooker. You get all the benefits of slow cooking (full flavours, succulent foods – but in a fraction of the time due to the multicooker’s 360 degree heating. I seriously use it all the time.
It’s such a chore to turn on the oven in the summer – so I can use this machine to make everything from porridge and beans to cake and stews – all without heating up the kitchen. Don’t worry if you don’t have a multicooker, you can also make this recipe on the stove top (you’ll have to watch it) or in a slow cooker (it will take much longer).
You can read my full Redmond Multicooker reviews here and here.
I’m proud to be an ambassador for September’s Zero Waste Week, and this cauliflower curry recipe fits in perfectly with my pledge to eat ‘root to leaf’. Since making that pledge a few months ago, I’ve fully embraced reducing my compost waste by getting creative in the kitchen. From beet leaf salad to quick-pickled beet stems, I’ve loved discovering new ways to use edible parts of plants that are often discarded. Keep an eye on my blog for more ways to use up produce in its entirety – as well as on my Instagram.
Looking for more multicooker recipes? Try my others:
Disclosure: This post was commissioned by Redmond. I use a Redmond MRC-M4502E, which is currently available for approximately £98.