Serves 4

Cauliflower & Tomato Madras

Cauliflower & Tomato Madras


1 medium cauliflower, divided into florets

100g (4oz) green beans

1 tbs sunflower oil

2 tbs Schwartz Curry Spices – Madras

2 tbs tomato purée

150 millilitre (¼ pint) dairy-free yoghurt

400g tin chick peas, drained and rinsed

350g (12oz) tomatoes, skinned, deseeded and chopped


  1. Heat the oil in a frying pan and fry the onion until softened. Add the curry powder and cook gently for 30 second, stirring.
  2. Stir in the tomato purée, stock, salt and dairy-free yoghurt. Add the chickpeas and tomatoes bring to the boil and simmer uncovered, for 5 minutes, stirring occasionally.
  3. Cook the cauliflower and green beans in boiling, salted water for 8-10 minutes or until tender. Drain and reserve.
  4. Add the cooked cauliflower and green beans and mix to combine before serving.

Recipe courtesy of Schwartz. 

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