Sweet, tender roasted cauliflower in a super easy aromatic sauce. The perfect meat-free addition to your curry night! Vegan, GF & Healthy.
Preheat the oven to 180°c fan/200°c/390°f.
Cut the cauliflower into florets and the stalk into 1 inch pieces. Place onto a baking tray and drizzle with 2 tbsp of olive oil, the cumin and a generous pinch of salt and pepper. Give everything a mix before roasting in the oven for 25 minutes, or until soft and starting to char.
Meanwhile, make the sauce. Heat the remaining oil over a medium heat in a large pan. Add the onion and garlic and fry for 5-7 minutes until soft and translucent. Then add 100ml of the vegetable stock, tomato puree and curry powder and stir to create a paste. Fry for another 2 minutes or until the spices release their aromas.
Add the remaining stock into the pan along with the creamed coconut. Season generously with salt and pepper and stir well until the creamed coconut has melted and everything is combined. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
Remove the sauce from the heat and transfer into a blender to blitz until smooth. Pour the smooth sauce back into the saucepan and return to the stove. Taste, and adjust the seasoning. Add the honey, roasted cauliflower, and lemon juice. Stir well and bring back to a simmer over a low heat for 10 minutes until the cauliflower is very soft. If you find your sauce is a little thick here, mix in a splash of water.
Divide the rice between four bowls before spooning over a generous helping of the curry. Serve with a side of broccoli and garnish with fresh coriander, crushed chilli, flaked almonds and a wedge of lemon. Enjoy whilst still piping hot.
This curry is great to make ahead and can be kept in the fridge for up to 4 days. Just reheat over the stove with a dash of water until piping hot.
Although I think the sauce is much better when smooth, if you don't have access to a blender (I use this one!) it can also be left chunky.
If you prefer a milder curry, use mild curry powder. If you like your curry extra spicy, you can use a hot/extra hot curry powder or add in an 1/2 - 1 tsp of chilli flakes when adding the spices.
Gluten-free: Assure your vegetable stock is certified GF.
Vegan: Use maple syrup rather than honey.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk