Roasted Cauliflower Curry
Andrea Potter, Rooted NutritionSouth-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 Roasted Cauliflower Curry is:– Full-flavoured – Filling and comforting– Versatile– Delicious – Plant-basedIf you love this chickpea tagine, try our Chickpea Tagine next. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
- 2 tbsp coconut oil
- 1 ea cauliflower 1 medium head
- 1 ea 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 ea cinnamon sticks
- 1 tsp funegreek seeds optional
- 1 ea dried chili crushed
- 1 tbsp ginger minced or grated
- 6-7 ea curry leaves fresh or dried (optional)
- 1 tsp turmeric or 1 tbsp fresh, grated turmeric
- 1 tbsp ground coriander
- 1 ea onion
- 1 ea canned tomatoes or 5 cups chopped fresh
- 1 ea 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.
Serve with coconut rice, cilantro chutney, vegan raita (coconut yogurt with spices and grated vegetables)
|Coconut oil (virgin)||3||Tbsp||1.15|
|Tomatoes, canned (796ml)||1||Ea||4.99|
Calories: 154kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 188mgPotassium: 560mgFiber: 6gSugar: 9gVitamin A: 5546IUVitamin C: 82mgCalcium: 115mgIron: 4mg
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