Roasted cauliflower curry
- February 2016
- Serves 4
- 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.
- 7.6g (1.2g saturated)
- 25.6g (19.9g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
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.
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.
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