Goan cauliflower curry

by Miguel Barclay

A deliciously simple veggie recipe from the one-pound chef

You wouldn’t expect it, but this recipe actually has no cream. By just using flour and milk, you too can create an amazingly rich a creamy sauce with a fraction of the calories and without compromising on eating the food you love.


¼ cauliflower
Olive oil
¼ white onion, roughly sliced
1 tsp curry powder
1 tsp turmeric
1 tsp plain white flour
200ml milk
A handful of spinach


Cut the cauliflower into individual florets and gently fry in a frying pan over a medium heat with a splash of olive oil. After a few mins, add the onion, curry powder, turmeric and flour, season well with salt and pepper then continue to fry for 2 mins, until the onions are soft.

Add the milk and stir to create a sauce. Simmer gently for 15 mins, stirring occasionally. 1 min before serving, add the spinach and stir into the sauce allowing it to wilt slightly.

Serve in a shallow bowl and enjoy.

Recipe: Miguel Barclay
Image: Dan Jones