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.
- Vegetarian recipes
- 7.6g (1.2g saturated)
- 25.6g (19.9g sugars)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe