Kate Humble: Turn up the heat with this cauliflower curry

It’s cauliflower season and this recipe is warming and healthy for autumn/winter

Kate Humble's Cauliflower Curry

TV presenter Kate Humble learned how to cook from her mum. “I grew up in a household and in an era where people did cook. We didn’t have takeaways or deliveries — certainly not in the 70s and not in the countryside. All the food that we cooked, my mum cooked from scratch and we grew a certain amount of vegetables.”

The author of several books, her latest, cookbook Home Made, celebrates the beauty of artisan, handmade products — all of which are used in food and cooking in some way.

She describes herself as “not a proper cook, just a home cook” and she hopes her recipes reflect that. “They are super easy,” she says, “and I’m unapologetic about that. To me, cooking should be a pleasure, not something that’s scary or a trial or an endurance test.

“There’s something about cooking for me that is just very therapeutic. I don’t try and make anything that is really out of my comfort zone, I just think that is not what it’s about. I love the process of taking raw ingredients and transforming them in the most simple and uncomplicated but mindful way.”

Kate Humble.

Humble grew up in the countryside and moved from London to Wales in 2007 to live on a smallholding with husband Ludo, and went on to set up a working farm in the Wye Valley – where Channel 5’ s Escape To The Farm is filmed.

“I’m just not cut out for city living. It actually came into sharp focus when I was working on Springwatch, but still living in London. I loved doing Springwatch so much because I loved that reconnection with the process of spring. I loved the response of nature to the lengthening days and the temperature getting warmer – and I love being witness to that.

“And I realised how much I missed it. It was an inherent part of my childhood that I’d never really considered before.” 

Home Made by Kate Humble

Kate Humble's Cauliflower Curry

Cauliflowers are fiendishly tricky to grow, but “luckily there is nothing tricky about this curry, which makes the most of the cauliflower’s ability to carry flavour,” says Humble.

Servings

4

Preparation Time

 20 mins

Cooking Time

 40 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 1tbsp cumin seeds

• 1tbsp mustard seeds

• 4 curry leaf sprigs (optional)

• 1 red onion, thinly sliced

• Flavourless oil or ghee

• 4cm piece of fresh root ginger, peeled and finely grated

• 4 garlic cloves, finely grated

• 2tbsp curry powder

• 450g tomatoes, chopped, or a 400g can of chopped tomatoes

• 1 cauliflower, cut into florets

• 250ml vegetable stock

• Sea salt and freshly ground

• Black pepper

• A handful of fresh coriander to garnish

Method

1. Heat a large saucepan over a medium heat.

2. Add the cumin and mustard seeds and the curry leaves, if using. Cook until the seeds start to pop, then immediately add the onion, a big pinch of salt and a glug of oil or 1 tablespoon of ghee and stir well. Cook over a medium-low heat for 10–15 minutes, until the onion is softened and turning golden.

3. Stir through the ginger and garlic and cook for a further minute. Then add the curry powder and stir through to mix.

4. Tip in the tomatoes with a pinch of salt and mix well. Cook for a further 5 minutes over a medium heat, until the tomatoes are collapsed and soft.

5. Stir through the cauliflower and another good pinch or 2 of salt, mixing really well so that all the florets are coated in the spices. Add the stock, cover and bring to a simmer.

6. Simmer for 15–20 minutes, stirring now and again, until the cauliflower is tender. Taste and adjust the seasoning if necessary.

7. Sprinkle the coriander on top and serve with steamed rice and mango chutney.