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Cauliflower, carrot & mushroom curry

Cauliflower, carrot & mushroom curry

This versatile curry also works with any substantial vegetables you have left over in the fridge.  

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VegetarianLow in saturated fatHigh protein
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 Essential Onions, thinly sliced
  • 4 tsp Essential Vegetable Oil
  • 350g frozen Essential Cauliflower Florets
  • 3 large Essential Carrots, thinly sliced
  • 450g jar jalfrezi sauce
  • 2 tsp vegetable bouillon powder
  • 500g Essential Mushrooms, quartered
  • ½ x 28g pack coriander, chopped
  • 4 tbsp flaked almonds
  • 150g Essential Fat Free Greek-style Natural Yogurt


  1. Fry the onions in 2 tsp of the oil in a large saucepan, stirring often, until dark golden. Spoon onto a plate and reserve. Add the cauliflower and carrots to the pan with the jalfrezi sauce, bouillon and 300ml water, then bring to a simmer. Cook gently for 10 minutes, until the vegetables are tender and the sauce has thickened.

  2. Fry the mushrooms in the remaining oil until softened and lightly browned, then add to the curry with about 2/3 of the coriander and cook for a further 5 minutes, adding a little extra water, if needed.

  3. Toast the almonds in a pan with the reserved onions, until golden. Serve the curry topped with the yogurt, onions, almonds and remaining coriander. Delicious with warm naan bread.

Cook’s tip

This curry can be frozen for up to a month, so nothing need go to waste. Cool in a freezerproof container, then cover before labelling and freezing. Defrost thoroughly, before reheating until piping hot throughout.


Typical values per serving when made using specific products in recipe


1,635kJ/ 392kcals



Saturated Fat












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