Nutty Romanesco Curry

Nutty roasted romanesco curry. This homemade curry makes a delicious easy vegan meal.

This nutty roasted romanesco curry is a great recipe for showcasing the beautiful flavours of a romanesco cauliflower. It's easy to make, relatively quick and vegan too. If you're looking for a healthy curry to make at home then this is it!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 357kcal

Author Corina Blum

Ingredients

1 romanesco
2 tablespoon oil
1 teaspoon cumin seeds
1 onion diced
2 cloves garlic
2 teaspoon ginger finely diced or use lazy ginger
½ teaspoon turmeric
1 teaspoon coriander
½ teaspoon chilli powder Use more or less to taste
2 teaspoon garam masala
2 tablespoon ground almonds
400 g tinned tomatoes
400 g tinned chickpeas drained and rinsed
3 tablespoon chopped coriander
4 tablespoon flaked almonds

Instructions

Preheat the oven to 200C
Chop the romanesco into equal sized florets and toss in a tablespoon of oil. Roast in the oven for 30 minutes.
While the romanesco is cooking, put another tablespoon of oil into a saucepan and gently cook the onions for 5 minutes until softened.
Add the ginger and garlic to the onions. Stir in and cook for another minute then add all the spices. Stir in and cook for another minute.
Add the ground almonds, tinned tomatoes and chickpeas. Half fill the tomato tin with water and add that too. Bring to the boil then lower the heat and simmer for 10 minutes.
Put the flaked almonds in a dry frying pan and heat gently until they begin to get some colour. Keep tossing the pan so they don't burn.
Take the romanesco out of the oven and stir into the curry along with the chopped coriander.
Serve with rice or bread. Scatter the flaked almonds on the top.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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