Jamie Oliver’s curry is ‘better than takeaway’- costs just 84p per portion

Jamie Oliver is known for focusing on affordable, healthy meals, and this cauliflower curry recipe is exactly that.

Unlike traditional recipes, it harnesses the power of an air fryer, so it’s as cheap to cook as it is to buy the ingredients.

Sharing the dish on his Channel 4 show, the healthy eating advocate claimed that the air fryer meal tastes “better than takeaway”.

Karan presented the dish, saying: “A humble vegetable turned into something so different. Just elevated and naturally budget-friendly. You’ve got a dish that you can make at home in less than half an hour at less than a quid a portion that’s better than any takeaway you’re going to get at a fraction of the price when you’re feeding a whole family.”

Serving four, the “beautiful dish” comes in at just 84p per portion, according to Jamie.

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  • One head of cauliflower
  • Six tablespoons of neutral oil
  • One and a half teaspoons of turmeric
  • One and a half teaspoons of chilli powder
  • Two tablespoons of Madras curry powder
  • Half a stick of cinnamon
  • Three-quarters teaspoon cumin seeds
  • One small red onion, finely chopped (approx 100g)
  • Two cloves of garlic, minced
  • One stalk of curry leaves (10-12 leaves)
  • 300ml coconut milk
  • 100g frozen peas
  • Three-quarters of a teaspoon granulated sugar


Start by slicing up the cauliflower into chunks or one-inch thick steaks, reserving the leaves, any tiny florets and trimmings. Then, roughly chop up the leaves into half-centimetre pieces, discarding any woody stems.

For the seasoning, mix five tablespoons of oil with one teaspoon each of turmeric and chilli powder, along with one tablespoon of curry powder and half a teaspoon of salt.

Rub this marinade all over the cauliflower steaks, reserving a small amount to lightly toss through the leaves and florets. Air-fry the steaks at 190C for 15 minutes until cooked through.

For air-fryers with a basket rather than shelves, the steaks should be turned over halfway through cooking. If after 15 minutes more colour is needed on the cauliflower, raise the temperature to 200C and cook for an extra four to six minutes.

Meanwhile, mix the flour, salt, sliced red onion, chopped curry leaves and coconut milk together in a large mixing bowl and gradually add warm water, a little at a time, to bring together as a cohesive dough.

This should be soft but not sticky with a consistency of playdough. Then, knead for about three minutes by hand until it all comes together.

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Leave to rest at room temperature, covered with a damp towel for about 10 minutes. Lay the prepared florets and leaves on parchment and cook for eight to 10 minutes at 200C to crisp them up, then set aside while making the curry.

Heat one tablespoon of oil in a saucepan over a medium heat. Add the cinnamon stick and cumin seeds to it. Fry for 20 to 30 seconds, taking care not to burn the delicate seeds.

Add the onion and garlic along with a pinch of salt and cook on medium-low heat until they are very soft and translucent.

Next, add the curry leaves (along with the stalks and all) and the remaining ground spices. Fry for 20 seconds and then add the coconut milk. Tip in the frozen peas to the sauce and simmer for five to eight minutes on medium heat, then season with salt and sugar to taste.

To make the rotis, divide the dough into four balls and roll them out into discs approximately five millimetres thick – the key is to ensure they are of the same thickness for even cooking.

Heat a dry non-stick pan over high heat and then reduce heat to medium and cook the rotis for four to six minutes, flipping halfway through. Do not use oil or fat when cooking the rotis – instead, cook them on a hot dry pan, so they roast rather than fry.

Pour the sauce over the cauliflower steaks just before serving, garnish with the florets and serve with the warm rotis on the side.

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