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Roasted Cauliflower Curry

Cauliflower roasted with whole spices before going into the curry, so it keeps its texture.
Course Dinner
Cuisine Indian
Keyword Cauliflower, Curry, Roast
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 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.