Curried cauliflower salad

Name: Curried cauliflower salad
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 40 g olive oil; 150 g brown onion; 1 tsp mustard seeds; 1 ½ tsp salt; 3 - 4 tsp curry powder; 1 tbsp garam masala; ¼ tsp ground turmeric; 500 g water; 700 - 800 g cauliflower; ground black pepper; 30 g fresh coriander; 1 fresh long green chilli; 100 g natural yoghurt; 400 g canned chickpeas; 40 g lemon juice; 70 g dried apricots; 1 green capsicum

4.4 (88 ratings)

Difficulty easy

Preparation time 15 min

Total time 40 min

Serving size 8 portions

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