Roasted cauliflower curry

Roasted cauliflower curry
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 20 min, simmering time 45-50 min

Chetna Makan’s vegetarian cauliflower curry is a great recipe to share – serve with warm flatbreads for scooping up every last bit of sauce.

You could try adding an extra punch of plant-based protein with our tofu and cauliflower curry instead.

Nutrition: per serving

Calories
225kcals
Fat
7.6g (1.2g saturated)
Protein
9.7g
Carbohydrates
25.6g (19.9g sugars)
Fibre
7.7g
Salt
3.2g
Calories
225kcals
Fat
7.6g (1.2g saturated)
Protein
9.7g
Carbohydrates
25.6g (19.9g sugars)
Fibre
7.7g
Salt
3.2g

Ingredients

  • 1 large cauliflower, cut into florets
  • 1 tbsp sunflower oil
  • 1 tsp sea salt

For the curry

  • 1 tbsp sunflower oil
  • 1 small piece cinnamon stick
  • 4 green cardamom pods, seeds crushed
  • 4 cloves
  • 2 fresh bay leaves
  • 1 tsp cumin seeds
  • 2 medium onions, roughly chopped
  • 400g tin chopped tomatoes
  • 2 green chillies, deseeded and roughly chopped
  • 30g fresh ginger, roughly chopped
  • 4 tbsp tomato purée
  • 1½ tsp sea salt
  • ½ tsp kashmiri chilli powder (or mild chilli powder)
  • 1 tsp garam masala
  • 2 tbsp kasturi methi
  • 1 tbsp clear honey
  • 3 tbsp full-fat natural yogurt, plus extra to garnish
  • Handful fresh coriander, leaves torn, to serve
  • Warm flatbreads to serve

Method

  1. Heat the oven to 200°C/180°C fan/ gas 6. Put the cauliflower florets in a roasting tin, toss with the oil and salt, then roast for 20 minutes. Set aside in the tin when cooked.
  2. Meanwhile, for the curry, heat the oil on a medium heat in a medium lidded saucepan or casserole. Add the cinnamon, cardamom, cloves, bay leaves and cumin seeds. Cook for 1 minute until they start to sizzle. Add the onions, tomatoes, green chillies and ginger. Cook, stirring occasionally, for 15-20 minutes. Remove from the heat and set aside to cool for 5 minutes, then remove and discard the cinnamon stick and cloves. In a mini food processor or blender, whizz the mixture into a smooth paste.
  3. Put the paste back into the same pan and add the tomato purée and 200ml water. Bring to the boil, then cover and simmer for 20 minutes on a low heat. Add the salt, chilli powder, garam masala, kasturi methi and honey, then stir together.
  4. Add the roasted cauliflower and the yogurt, then stir, cover and cook for 10 minutes. Scatter with coriander, spoon over a little extra yogurt, grind over black pepper and serve with flatbreads.

delicious. tips

  1. Freeze the cooled curry in an airtight container for up to 1 month, or store covered in the fridge for 3-4 days. Reheat until piping hot.

  2. Kasturi (also spelled kasuri or kasoori) methi is the dried leaves of the fenugreek plant. Buy it in Indian food shops, or online at asiancookshop.co.uk.

Recipe By

Chetna Makan

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