Easy Roasted Cauliflower Curry

Author: Panasonic

Easy Roasted Cauliflower Curry

Add some spice to your midweek meal with this deliciously warming and simple vegan cauliflower curry with peas and potatoes.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 50 50 g new potatoes, diced
  • 50 50 g cauliflower florets
  • 0.25 0.25 tsp ground turmeric
  • 0.125 0.125 tsp chilli flakes
  • 0.5 0.5 Tbsp sunflower oil
  • 1 1 Tbsp curry powder
  • 50 50 g cherry tomatoes, halved
  • 18.75 18.75 g frozen peas
  • Large handful spinach
  • Small handful coriander

Method

  1. Boil the diced potatoes before draining and then set them to one side.
  2. Pre-heat the oven to 180C
  3. Toss the cauliflower florets in the turmeric, chilli flakes and oil. Spread the florets on to the metal baking tray and roast for 18-20 mins.
  4. Place the cherry tomatoes, cooked potatoes, roasted cauliflower and peas, into a microwavable casserole dish, mix 75mls of hot water with the curry paste and pour over the vegetables. Cover and cook on high in the microwave for 5-6 mins.
  5. Add the spinach and stir gently until wilted.
  6. Sprinkle with coriander and serve.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

Written by

Panasonic

www.panasonic.com/uk/

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