Spicy Indian Cauliflower Curry
Prep: 20 mins | Cook: 40 mins | Total: 60 mins | Quantity: 2 servings
Ingredients
Roast Cauliflower:
1 tablespoon vegetable oil
1/4 cup (60ml) plant milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 large cauliflower – cut into florets
pinch each of salt and pepper
Curry Sauce:
1 teaspoon vegetable oil
1 large red onion – peeled and finely diced
4 large cloves garlic – peeled and crushed
2 tablespoons tomato puree
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground ginger
2 teaspoons curry powder
1/2 – 1 teaspoon chilli powder
1/2 cup (125ml) vegan pouring cream
salt and pepper to taste
To serve:
Boiled rice
Garlic and herb naan bread
Instructions
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- In a large bowl mix together the milk, garlic and onion powder, salt and pepper then add the cauliflower and toss or stir to completely coat the cauliflower
- Tip onto a baking tray and roast for 30-40 minutes until the cauliflower is crispy but cooked and tender
- While that's roasting make the curry sauce - heat the oil in a large frying pan and saute until just softened
- Add the garlic and cook for a further minute
- Stir in the tomato puree, spices, curry powder and cream and bubble for 1-2 minutes. If the sauce is too thick add a little more cream or water
- Stir the roast cauliflower through the sauce until it's well coated
- Serve the cauliflower curry with boiled rice and homemade naan
- Chill any leftovers and store in the fridge
Recipe by The Cook & Him at https://thecookandhim.com/recipes/spicy-indian-cauliflower-curry/