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Cauliflower and fenugreek curry

Cauliflower and fenugreek curry

Prep 20 mins

Cook 2 hrs

Serves 4

Difficulty 2

“This curry sauce is a riff on a recipe from an Indian restaurant in Canada,” says Katrina Meynink. “Originally, it was a base for lamb, but the cut-through of cauliflower is just wondrous and makes a great meat-free version for curry night. Serve it with plenty of steamed rice, naan and poppadoms.” This recipe requires a slow cooker.

60 ml (¼ cup) sweet white wine

185 g (¾ cup) wholegrain mustard

1 large cauliflower, broken into large florets

1 tbsp grapeseed oil

Steamed rice, naan and poppadums (optional) coriander, 1 tsp panch phoran, to serve


1 litre (4 cups) pouring cream

1 tbsp salt flakes

1 tsp sweet smoked paprika

½ tsp cayenne pepper

1 tbsp dried fenugreek leaves 60 ml (2 fl oz/¼ cup) lemon juice

1 tsp ground turmeric

3 garlic cloves, crushed

1. Combine the wine, mustard, a pinch of salt and pepper and the cauliflower in a bowl. Set aside while you prepare the curry sauce.

2. Add the curry sauce ingredients to a large bowl and stir to combine.

3. Set the slow cooker to the sauté function. Add the oil and, once hot, add the cauliflower and fry for 1–2 minutes (you want to get a little colour on it). Pour over the curry sauce, close the lid and cook on low for 2 hours. You can cook this for up to 3 hours, but the cauliflower starts to lose its shape the longer it is cooked and can take on a bitter flavour. Serve with steamed rice and/or naan and poppadoms, if using, and garnish with coriander and panch phoran.




If you don’t have a slow cooker, alternatively, you can sauté ingredients in a casserole over medium-high heat and then cook covered in an oven at 90C.

This recipe has been extracted with permission as an extract from Slow Victories by Katrina Meynink, published by Hardie Grant Books, RRP $35. It's available where all good books are sold. Photography ©Katrina Meynink, Kait Barker.

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