Roasted Cauliflower curry
Filling & comforting
South-Indian flavour brings this tomato-based curry to life! Don’t be discouraged by the list of ingredients – a well-stocked spice pantry is where most of the shopping for ingredients happens here, and it is worthwhile to make! I recommend doubling the recipe and freezing some.
This recipe is:
- Filling and comforting
If you love this recipe, try our Chickpea Tagine next.
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Roasted Cauliflower Curry
- 2 tbsp coconut oil
- 1 cauliflower 1 medium head
- 1 butternut squash small. or sub 1-2 small to medium sized yams/sweet potatoes
- 1 tsp madras curry powder
- 1 tsp ground cumin
- salt and pepper to taste
- 1 tbsp coconut oil unrefined
- 2 tsp brown mustard seeds
- 2 tsp Urad dal (split lentils) or sub 1 tbsp sesame seeds
- 2 tsp cumin seeds
- 1 cinnamon sticks
- 1 tsp funegreek seeds optional
- 1 dried chili crushed
- 1 tbsp ginger minced or grated
- 6-7 curry leaves fresh or dried (optional)
- 1 tsp turmeric or 1 tbsp fresh, grated turmeric
- 1 tbsp ground coriander
- 1 onion
- 1 canned tomatoes or 5 cups chopped fresh
- 1 lemon or line juice
- 1/4 cup cilantro chopped
- 2 cups green leafy vegetables chopped. E.g. spinach, chard or 1 cup green peas
- salt to taste
- In two separate bowls toss the cauliflower florets and squash/yam cubes with 1 Tbsp oil, pinch of salt, freshly ground pepper to taste, and ½ tsp each curry and cumin.
- Place them on separate baking sheets, lined with parchment paper or lightly oiled, and roast in a 375F oven until tender and lightly browned, about 35-40 minutes.
- Meanwhile, start the sauce below.
- Measure out all the ingredients and keep them separate (especially the spices, they are added at different times during cooking).
- Heat the coconut oil in a large pot over medium-high heat and add the mustard seeds.
- Cover the pan once they begin to pop and reduce the heat to medium. When a good portion of the mustard seeds have popped and turned grey add the urad dal, cumin seeds, cinnamon stick and fenugreek. Toast until fragrant.
- Next add the curry leaves, chilies and ginger and stir to continue toasting (Add fresh turmeric here if you are using it instead of dried powder).
- Add turmeric (powder) and coriander, stir well and toast for a few seconds. Add the onion and cook until softened, adding a touch of water if needed to prevent the spices from sticking.
- Add the tomatoes and salt and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes are beginning to break down.
- Take the pot off the heat and finish with the citrus juice and cilantro.
- Taste and adjust the seasoning of the sauce and add the roasted cauliflower and squash.
- Cook to heat through, a couple of minutes. Stir in the optional green vegetables at the end and cook with the residual heat just until wilted.
|Coconut oil (virgin)||3||Tbsp||1.15|
|Tomatoes, canned (796ml)||1||Ea||4.99|