Cauliflower Curry

With winter weather in full swing, it’s the best time to break out the slow-cooker. Known as Cauliflower, or ‘Gobi’ curry, this vegetarian recipe combines the delicate nuttiness of the Korma spices with the more tangy and spicy elements of a Tikka Masala. Bursting with flavours and textures, this recipe is the perfect winter warmer.

Spice Level
Total Time


Serves 4

1 tbsp. cooking oil
½ large onion, grated
½ large onion, diced
1 tbsp. Patak’s Tikka Masala Curry Paste
2 tbsp. Patak’s Korma Curry Paste
500g cauliflower florets (medium size)
100g canned diced tomatoes
300mL water
100mL fresh thick cream
For garnish, fresh coriander, chopped


  1.  Heat the oil in a pan and fry the grated   onion until light golden brown.

  2.  Add the Patak’s Tikka Masala and Korma   Curry Pastes and stir fry for a few minutes.

  3.  Add the diced onion and fry for a further 3   to 4 minutes until light golden brown.

  4.  Add the tomatoes, cauliflower florets and   water. Mix well.

  5.  Cook in a casserole pot with a lid or transfer   to your slow cooker. Cook on high for 1 hour or on low for 2 to 2½ hours.

  6.  Stir in the cream and serve garnished with   fresh coriander leaves.