Roasted Cauliflower Curry

This delicous roasted cauliflower curry is perfect as a main meal or as a side dish to serve as part of an Indian food feast. It's easy to make and full of flavour. It's also easy to adapt and use other veggies as well or instead.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 15

Cook Time 30

Servings

Calories 133kcal

Author Corina Blum

Equipment

Food processor

Ingredients

Roasted Cauliflower Ingredients

1 Cauliflower Cut into roughly equal sized florets
1 tablespoon oil
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon turmeric
¼ teaspoon cinnamon

Ingredients for the Curry Sauce

1 onion roughly chopped
1 tablespoon root ginger roughly chopped
5 garlic cloves roughly chopped
1 chilli pepper
400 g tinned chopped tomatoes
2 teaspoon ground coriander
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon cayenne pepper
½ teaspoon turmeric
2 tablespoon fresh coriander leaves (optional) to serve

Instructions

Preheat the oven to 180°C
Put the cauliflower on a baking tray, toss with the oil and spices.
Bake for approximately 25 minutes.
Put the onion, ginger, garlic and chilli pepper in a food processor with a dash of water and blitz to form a paste.
Heat a little oil in a saucepan and fry the paste for about 5 minutes.
Add the spices plus a tablespoon of water to stop the pan from being too dry. Stir and fry gently for another couple of minutes.
Blitz the tomatoes in the food processor or blend them using a stick blender.
Add the tomatoes to the saucepan. Bring to the boil then simmer gently for about 20 minutes.
Serve the cauliflower with the curry sauce. You can mix the cauliflower into the sauce in the saucepan or serve it on top of the sauce
Top with fresh coriander if you have some.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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