ROASTED CAULIFLOWER CURRY
This is the easiest vegan curry ever, which makes it perfect for a comforting weeknight supper. Packed with veg and gently spiced, it's sure to become a new family favourite.
- 1 large cauliflower
- 3 tbsp olive oil
- 2 tsp cumin
- 1 onion finely chopped
- 2 cloves of garlic minced
- 2 heaped tbsp curry powder (any heat you like)
- 2 tbsp tomato puree
- 125 ml vegetable stock
- 400 ml can coconut milk
- 1 tbsp sugar
- 2 large handfuls spinach
- sea salt & freshly ground black pepper
- to serve: rice, sliced red onion, toasted cashew nuts & fresh coriander
Preheat the oven to 180°c fan/200°c/390°f.
Cut the cauliflower into florets and it’s leaves into thirds. Place onto a baking tray and drizzle with 2 tbsp of the oil, cumin and a generous pinch of salt and pepper. Give everything a mix then roast in the oven for 25 minutes, until soft and starting to char.
Meanwhile, make the sauce. Heat the remaining oil over a medium heat in a large pan. Once hot, add the onion and fry for 8-10 minutes, or until soft and translucent. Add the garlic and curry powder, stir well and fry for a further minute or so, until the spices release their fragrance.
Add the tomato puree, vegetable stock, coconut milk and sugar into the pan. Season generously with salt and black pepper, then bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, until slightly reduced.
Add the roasted cauliflower and spinach into the pan. Stir well and continue to simmer for a further 2-3 minutes, until the spinach has wilted. Taste and adjust the seasoning if required.
Serve the curry with rice and topped with thinly sliced red onion, fresh coriander and toasted cashew nuts.
Looking for more weeknight dinner recipes? How about my Root Vegetable Tagine.