Source: Roasted aloo gobi
Roasted Cauliflower Curry
Cauliflower roasted with whole spices before going into the curry, so it keeps its texture.
Servings 2 people
Ingredients
- 1 cauliflower large, cut into florets and the stem into 2cm cubes
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp nigella seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp chilli powder
- 4 tbsp vegetable oil
- 8 curry leaves
- 4 cloves garlic crushed
- 400 g chopped tomatoes
- 1 green chilli slit lengthways
- 1 tsp cane sugar
- 1 lime juiced
- fresh coriander chopped
Instructions
- Heat oven to 180C/160C fan/gas 4. Mix the spices in a mixing bowl with 2 tbsp of the the oil and then add the cauliflower and toss until covered. Place on a baking tray and roast for 45 minutes turning halfway through.
- Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
- Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.
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