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Roasted Cauliflower Curry

Course Dinner
Cuisine Indian
Keyword Cauliflower, Curry, Roasted
Prep Time 15 minutes
Cook Time 50 minutes
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 tumeric
  • 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.