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A delicious vegetable curry that is sure to warm you up as the cooler nights settle in! This recipe calls for cauliflower and mushrooms as the base vegetables, however you're welcome (and even encouraged) to use any variety of vegetables that remain in

need of use from your fridge.

This recipe was originally sourced from 'The Doctor's Kitchen' which can be found here.

The recipe has been adapted by Fig Tree Lane since its original listing.

This & other images throughout this article are from 'Olives for Dinner' and can be found here.



Fresh produce

300g Cauliflower - Roughly Chopped

1 Red Onion - Sliced

4 Cloves Garlic - Chopped

300g Mushrooms - Roughly Chopped

1 Bunch Spring Onions - Chopped


2 Tsp Garam Masala

2 Tsp Curry Powder

1 Tsp Turmeric

1 Tsp Paprika


4 Tbsp Avocado or Coconut Oil

300 Ml Vegetable Stock

1 Can Chopped Tomatoes

1 Tbsp Pomegranate Molasses

2 Tbsp Soy Sauce

To Serve

Brown Rice (or rice of preference) *Cook in advance*

Fresh Coriander (optional)

Greek Yogurt (optional)

Serves 2-3

Cook Time: 35 Minutes


Step One

Preheat the oven to 200c. Place the chopped cauliflower, garam masala and approx 2tbsp oil onto a roasting tray with a good sprinkle of salt and pepper. Toss together until coated, and roast in the oven for 30minutes (keeping an eye not to burn as this will depend on the size of your cauliflower chunks).

Step Two

Heat another 2tbsp oil in a large pan over medium heat. Fry the onions and garlic for around 5 minutes, before adding the mushrooms and any additional vegetables you may have chosen to use. Cook together for another 5 minutes, until slightly softened and coloured.

Step Three

Add the remaining spices to the hot pan, with a good pinch of salt and pepper, and fry for two minutes continually stirring. Then add the vegetable stock, soy sauce, molasses and can of tomatoes to simmer for 5-10 minutes. Be sure to scrape any spices from the bottom of the pan that may have stuck during the frying process.

Step Four

Stir in the roasted cauliflower, scraping all oil and spice flavours from the heated tray directly into your pot. Also stir through the spring onions, before a final seasoning check. Adjust any salt/pepper, or spice levels as per preference at this point.


Serve curry atop of cooked rice and eat immediately. Fresh coriander can be sprinkled on top, as well as one tbsp of greek yogurt if desired.


Let us know what you think!

Love, Fig Tree Lane

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