Curried cauliflower salad
TM6 TM5 TM31

Curried cauliflower salad

4.4 (90 ratings)

Ingredients

  • 40 g olive oil
  • 150 g brown onion, cut into halves, then cut into thin slices and segments separated
  • 1 tsp mustard seeds
  • 1 ½ tsp salt, plus extra to season
  • 3 - 4 tsp curry powder (see Tips)
  • 1 tbsp garam masala (see Tips)
  • ¼ tsp ground turmeric
  • 500 g water
  • 700 - 800 g cauliflower, cut into bite-sized pieces (3 cm)
  • ground black pepper, to season
  • 30 g fresh coriander (approx. 1 bunch), leaves only
  • 1 fresh long green chilli, trimmed, cut into halves and deseeded if preferred (optional)
  • 100 g natural yoghurt, plus extra to serve
  • 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
  • 40 g lemon juice
  • 70 g dried apricots, cut into small pieces (5 mm)
  • 1 green capsicum, deseeded and cut into small cubes (5 mm)

Nutrition
per 1 portion
Calories
756.3 kJ / 180.1 kcal
Protein
7.6 g
Carbohydrates
15.1 g
Fat
8.1 g
Saturated Fat
1.5 g
Fibre
6.9 g
Sodium
620.6 mg

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