Main dish

Jamie Oliver's 15 Minute Meals: Keralan Veggie Curry recipe

Name: Jamie Oliver's 15 Minute Meals: Keralan Veggie Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 small cauliflower (or ½ a large one); 2 tbsp light olive oil or rapeseed oil; 1 heaped tsp black mustard seeds; 1 heaped tsp fenugreek seeds; 1 heaped tsp ground turmeric; small handful of curry leaves (dried or fresh); 5cm chunk of ginger, peeled; 2 cloves of garlic, peeled; 6 spring onions; 1 fresh red chilli; large bunch of fresh coriander; 2 ripe tomatoes; 1 tin of coconut milk (400ml, light or full fat); 1 tin of chickpeas (400g); 1 small tin of pineapple chunks in juice (227g); ½ a lemon; salt; 1 mug quick cook wholegrain or basmati rice; 10 cloves; ½ a lemon; salt; 4 uncooked poppadoms; ½ bunch of fresh mint; 3 tbsp natural yoghurt (low or full fat); ½ a lemon; salt and pepper

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A quick and fresh pineapple, cauliflower and chickpea curry with wholegrain or basmati rice. The poppadoms are cooked in the microwaved instead of being deep fried.

Prep10m
Cook15m
Total25m

15-min-meals curry indian jamie-oliver quick vegan-adaptable vegetarian

Jamie Oliver 15 Minute Meals: Keralan Veggie Curry

I’ve cooked a few Dishoom curries recently and each time I’m amazed that I've managed to create an Indian restaurant quality dish in my own kitchen. The curries are complex, rich and aromatic but they take a lot of time and effort, which is why I’ve revisited a Jamie Oliver curry I made years ago; a light and fresh 15 minute curry with pineapple, cauliflower and chickpeas.

I love Jamie Oliver but I do think his 15 Minute Meals only take 15 minutes if you’re Jamie Oliver. Anyway, this is still a quick, cheerful curry and the microwaved poppadoms are inspired. The only changes I made were to use a whole cauliflower rather than half (mine was quite small) and I added more pineapple because I love pineapple.

Notes

Make this curry vegan by swapping the yoghurt for coconut yoghurt.

Recipe

Jamie Oliver's 15 Minute Meals: Keralan Veggie Curry

Prep10m
Cook15m
Total25m

Serves: 4

Ingredients

Curry

1 small cauliflower (or ½ a large one)
2 tbsp light olive oil or rapeseed oil
1 heaped tsp black mustard seeds
1 heaped tsp fenugreek seeds
1 heaped tsp ground turmeric
small handful of curry leaves (dried or fresh)
5cm chunk of ginger, peeled
2 cloves of garlic, peeled
6 spring onions
1 fresh red chilli
large bunch of fresh coriander
2 ripe tomatoes
1 tin of coconut milk (400ml, light or full fat)
1 tin of chickpeas (400g)
1 small tin of pineapple chunks in juice (227g)
½ a lemon
salt

Rice

1 mug quick cook wholegrain or basmati rice
10 cloves
½ a lemon
salt

To serve

4 uncooked poppadoms
½ bunch of fresh mint
3 tbsp natural yoghurt (low or full fat)
½ a lemon
salt and pepper

Method

Fill and boil your kettle. Heat a griddle pan over a high heat.
Remove the outer leaves from 1 small cauliflower, slice it into 1cm thick rounds and place onto the griddle pan, turning when charred (I had to do this in batches).
Rice: Put 1 mug of rice and 2 mugs of water into a medium sized saucepan and add 10 cloves, ½ a lemon and a pinch of salt. Turn the heat under the saucepan to medium and put the lid on.
Curry: Pour 2 tablespoons of oil into a large casserole pan then add 1 heaped teaspoon each of black mustard seeds, fenugreek seeds and ground turmeric along with a small handful of curry leaves. Leave to sizzle for a few minutes.
Add a 5cm chunk of peeled and roughly chopped ginger to a food processor along with 2 cloves of garlic, 6 trimmed spring onions, 1 red chilli and the stalks from a large bunch of coriander. Process until fine then add to the casserole pan.
Roughly chop 2 ripe tomatoes and add to the casserole pan along with a 400ml tin of coconut milk, a 400g tin of drained chickpeas, a 227g tin of pineapple chunks plus juice and the charred cauliflower. Stir and turn the heat up to high.
Poppadoms: While the curry is bubbling, put 4 uncooked poppadoms into the microwave (on 800W) for 1-2 minutes until they puff up.
Mint yoghurt: Tear the leaves from ½ a bunch of mint and bash into a paste using a pestle and mortar. Stir in 3 tablespoons of yoghurt, squeeze in the juice from ½ a lemon and season with salt and pepper.
Curry: Squeeze the juice from the remaining lemon into the curry, season and taste, then tear over the coriander leaves and serve with the rice, yoghurt and poppadoms.